Search

Braised fillets of pork

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Braised pork fillet
Braised pork fillet
  • Serves: 3

  • Prep time:

  • Cooking time:

    including standing time
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Woman's Weekly first published this recipe way back in 1913! A tasty idea for Sunday lunch, simply serve with some roast potatoes

Ingredients

  • 1 pork fillet (about 600g/1¼lb)
  • 4 tbsp breadcrumbs
  • 2 tbsp suet
  • 1 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper
  • 1 medium egg, beaten
  • 1 tbsp oil
  • 1 onion, peeled and sliced into rings
  • 2 large carrots, peeled and cut into strips
  • 125g (4oz) lardons or chopped bacon rashers
  • 600ml (1 pint) hot chicken stock
  • Parsley, to garnish

In 1913 recipes were sent in by readers who could win the prize of a tailor-made "costume" for the best one each week!

Method

  1. Trim the fat and tendons off the pork. Slit the fillet down the middle, but not quite through. Open it out and bash it with a rolling pin to flatten it out as much as you can. Trim to a neat rectangle.
  2. Mix the breadcrumbs, suet and parsley with plenty of seasoning and bind the mixture with the egg.
  3. Put stuffing on the fillet, roll it up tightly and tie it with string at intervals along the length.
  4. Heat a fairly deep frying pan, add oil and brown pork all over for about 6 mins. Take meat out and put onion, carrot and bacon into the pan. Fry for 5 mins to brown the veg a little, then put the pork fillet on top, pour over the stock, cover and simmer for 45-50 mins until meat and veg are tender. Leave for 5 minutes before removing string, slice meat and serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 612(kcal)
  • Fat 33.0g
  • Saturates 12.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter