Pork Fillet with Porcini and Apple. This is one of those dishes that looks like you put so much effort in, but really, it's just a question of assembly before throwing it in the oven. It's great for entertaining as it's easy to prepare in advance. It only takes about 25 minutes to cook too.
This is a real family favourite that I used to make all the time in the UK. Unfortunately, in France, a 500g piece can easily cost over 10 euros but in the UK it is around £3 so it can be a great piece of meat for frugal entertaining.
In France this cut is a filet mignon, a choice cut. However, there is very little fat so roasting the fillet on its own would make it dry and tough. I like to use some sausage meat, but four good chipolatas are enough to mix with half a chopped apple and a few porcini mushrooms, soaked and chopped. Fresh sage is always great with pork but a sprinkling of dry sage is good. Oregano or savoury also works well.
It's so easy to do. Trim the fillet of any white gristle and then cut a long slit in the underside. Mix all of the stuffing ingredients together and wedge into the gap. Lay overlapping slices of prosciutto on a board, the same length as the fillet. Place the fillet stuffing down on the prosciutto and then wrap over the loose ends. Turn over and place on a roasting tray. Drizzle with olive oil and pepper then roast at 190 C for 20-25 minutes. Remove from the oven and cover loosely with foil for about 10 minutes before carving.
Don't forget to use the juices to make the gravy!
If you like the classic combination of apples and pork then be sure to check out my recipe for Tuscan Roast Pork .
Pork Fillet with Porcini and Apple
- 500 g pork fillet trimmed
- 1/2 apple peeled and finely chopped
- 130 g sausagemeat about 4 chipolatas
- 10 g dried porcini mushrooms
- 90 g pack sliced proscuitto
- 1/2 tsp dried sage
- 1 tsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- Put the porcini mushrooms in a bowl and cover with boiled water. After ten minutes rinse well and chop.
- Trim the pork fillet and slice from end to end on the underside.
- Mix together the sausage meat, porcini, sage, salt, pepper and apple.
- Stuff the fillet with stuffing.
- Lay the prosciutto on a tray, overlapping slightly. Place the fillet stuffing side down and wrap around the prosciutto.
- Drizzle with the olive oil and another few twists of black pepper. Cook in a preheated oven at 190 C for 20-25 minutes.
- Remove from the oven and place on a carving tray. Loosely cover with foil and leave for 10 minutes before carving.