Woman’s Weekly first published this recipe way back in 1913! A tasty idea for Sunday lunch, simply serve with some roast potatoes
- 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
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.
Mix the breadcrumbs, suet and parsley with plenty of seasoning and bind the mixture with the egg.
Put stuffing on the fillet, roll it up tightly and tie it with string at intervals along the length.
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.
Top tip for making Braised fillets of pork
In 1913 recipes were sent in by readers who could win the prize of a tailor-made "costume" for the best one each week!