Fillet of pork stuffed with a herb and mushroom filling
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pork fillet |
| 1 | pack | Mange tout |
| 15 | tablespoons | Flour |
| 3 | Eggs; beaten | |
| 8 | slices | Bread made into breadcrumbs |
| Half a lemon; juice of | ||
| 1 | Egg white | |
| ¼ | pint | Cream |
| 1 | pack | Oyster mushrooms; (half for filling, |
| ; half for | ||
| ; vegetables) | ||
| Mixed chopped herbs - coriander; basil, dill | ||
| Salt and pepper to season | ||
Directions
Pre heat oven to gas mark 6. Put 3oz pork into a food processor and blend until soft. Next add the oyster mushrooms. Add the egg white and the mixed herbs, a pinch of salt, black pepper and the juice of half a lemon. Next add the cream and blend to a soft texture.
Take the rest of the pork filling, slice in half and fold out. Roll over with a rolling pin to flatten out slightly. Take filling and spread over the meat. Roll up the meat and dip firstly into the flour, then into the beaten egg and finally into the breadcrumbs. Heat a little oil and place pork in the pan, seal on all sides without over browning. Place onto a baking sheet and cook for about 15-20 minutes. Whilst in the oven you can make the stir fry.
Heat butter in a pan, add the mange tout and give it a good shake around.
Next add the mushrooms, salt and pepper. This is then ready to serve with the pork. When the pork is cooked thoroughly, slice up and serve on your stir fry vegetables.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.