A juicy Irish pork fillet, traditional, rustic and delicious!

Ingredients

• 1 large pork fillet, trimmed and lightly sliced along the length of the fillet.
• 260g lean, speck chopped
• 2 medium onion, chopped
• 3-4 apricots
• 2 tbsp. pine nuts, lightly chopped
• 3 tbsp. chopped, fresh herbs, such as: thyme, basil, parsley, dill and sage
• 3 tbsp. breadcrumbs
• Some butter oil
• Salt and pepper
• 350g peeled potatoes, thickly sliced
• 220g peeled swede, thickly sliced
• 1 medium onion, cut into chunks
• 30g butter
• Some milk
• 2-3 washed savoy cabbage leaves

Preparation

The stuffed pork fillet:

1. Place the pork fillet on a chopping board and press pat flat and allow to stand for a few minutes.
2. Fry the speck and onions for 1 minute.
3. Add the pine nuts, aprictos, herbs, breadcrumbs, salt and pepper and allow to cool.
4. spread the filling on the pork fillet equally and roll. Using cooking string, tie the rolled fillet up and sprinkle salt and pepper on the outside of the pork fillet.
5. Fry the stuffed pork fillet in hot butter oil, sealing the meat, then remove and wrap in aluminium foil.
6. Place in a pre-heated oven at 180° for 35 minutes.
7. Allow the meat to settle for 2-3 minutes before carving.

The potato, swede and savoy cabbage mash:

1. Blanche the savoy cabbage leaves in boiling water wth salt and caraway seeds for 4-5 minutes.
2. Remove the stalks and cut into thin strips.
3. Fry the chopped onion in butter until soft, add the swede, potatoes, milk and allow to cook until soft. Thereafter, mash and add some warm milk and the savoy cabbage strips to taste.

Serving suggestion

Slice the pork fillet and place on top of the potato, swede and savoy cabbage mash. Serve with traditionally Irish, stewed apples.