Braised fillets of pork Recipe

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serves:

3

Skill:

medium

Prep:

30 min

Cooking:

1 hr
including standing time

Nutrition per portion

RDA
Calories 612 kCal 31%
Fat 33g 47%
  -  Saturates 12.5g 63%

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/1┬╝lb)
  • 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

Method

  • 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.

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Top Tip

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