Vera's stuffed pork fillet

Yield: 6 servings

Measure Ingredient
2 \N Pork fillets
50 grams Lard
900 grams Potatoes; peeled and thickly
\N \N ; sliced
450 grams Minced pork
4 \N Cloves garlic; crushed
1 teaspoon Ground black pepper
1½ \N Heaped tbsp paprika
1 \N Heaped tsp ground cumin
2 tablespoons Lard
\N \N Salt


To make the stuffing, mix all the ingredients together, then pass through a mincer or process until smooth. Now the tricky but by no means impossible bit - making cuts in the fillets so that you can open each one out flat in a rectangle. Using a really sharp knife make a cut along the length of each fillet, from one end to the other, about a third of the way up its thickness, without cutting right through to the far side. Now make a similar cut along the other side, about a third of the way down from the top, from one end to the other and again without cutting right the way through. If this sounds confusing, think in terms of cutting the meat so that it concertinas neatly.

Open the meat out flat and sandwich each piece between 2 sheets of greaseproof paper. Using a rolling pin flatten it out to form a fairly large rectangle. Don't get too enthusiastic or you'll end up with holes.

Season with salt and pepper.

Divide the stuffing between the two pieces of fillet, making a nice sausage down the length of each one, and flipping over the ends to enclose the filling. Roll it up neatly and tie firmly along its length, or sew it up with a needle and thread.

Preheat the oven to 180C/350F/gas 4. Grease a roomy roasting tin generously with half the lard and lay the stuffed fillets in it.

Snuggle the potato slices around the meat and dot the whole lot with the remaining lard. Spoon over 4 tablespoons of water. Cover with foil and bake in the oven for 1 hour, basting occasionally. The potatoes and pork should be fairly well cooked by this time.

Uncover, raise the heat to 200C/400F/gas 6. Baste the meat and potatoes with their own juices and return to the oven for a final 10-15 minutes to brown lightly. Serve the fillet sliced, with the potatoes and any pan juices that they haven't sopped up.

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