How to make it

  • 1. Preheat the oven to 180C/350F/Gas 4. Melt the butter in a small pan and gently fry the onion for 5 minutes until softened and slightly browned. In a bowl, mix together the breadcrumbs, lemon zest, herbs and a good sprinkling of salt and pepper. Add the onion and the beaten egg and mix well.
  • 2. Split each pork fillet almost in half down the length and open out. Spread the stuffing down the length of one fillet, then cover with the other, cut-side down.
  • 3. Stretch the bacon rashers with the back of a knife, wrap around the pork and tie at intervals with string. Transfer the stuffed pork to a roasting tin, drizzle with the oil and roast for 45 minutes.
  • 4. Meanwhile, quarter, core and thickly slice the apples and toss in the lemon juice. When the pork has roasted for 45 minutes, add the apple slices to the tin, stirring the pan juices around to coat the apples. Return to the oven for a further 20-25 minutes until the apples are tender and the pork is cooked. Test by piercing the thickest part with a fine skewer - the juices should run clear. Transfer the pork and apples to a warm plate, cover with foil and keep warm while you make the gravy.
  • 5. Put the roasting tray on the hob and stir in the flour. Gradually stir in the stock until the gravy starts to thicken and becomes smooth. Simmer for 5 minutes, taste and season if necessary. Cut the pork into thick slices and serve with the apples and gravy.
  • serve with your favourite vegetables

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    " It was excellent "
    donman ate it and said...
    Sounds very good! ^5 :)
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