PORK FILLET WITH APPLE & PECORINO STUFFING WITH A CRANBERRY & APPLE GLAZE

CRANBERRY & APPLE GLAZE

INGREDIENTS

• ½ cup cranberries
• 1 small apple, peeled and chopped
• ½ cup water or apple juice
• ¼ cup sugar (adjust to taste)
• a pinch of salt

METHOD

1. In a small saucepan, combine the cranberries, apple, and water or apple juice. Cook over medium heat until the fruit softens (about 10-15 minutes).
2. Add the sugar and a pinch of salt, and continue cooking until the mixture thickens. Once it’s reduced, use a blender or immersion blender to blend the mixture until smooth.
3. Set the glaze aside until needed

PORK FILLET WITH APPLE & PECORINO STUFFING

INGREDIENTS

• 1 pork fillet
• 1 apple, finely chopped or grated
• ¼ cup pecorino cheese, grated
• bacon (for wrapping, amount will depend on the size of the fillet)
• salt and pepper to taste
• fresh herbs like rosemary (optional)

METHOD

1. In a bowl, combine the apple, grated pecorino and a pinch of salt and pepper. If you like, add some chopped fresh herbs for extra flavour.
2. Slice the pork fillet lengthwise without cutting all the way through, so it opens like a book.
3. Spoon the apple and pecorino mixture into the fillet, pressing it down gently. Close the fillet over the stuffing.
4. Carefully wrap the fillet with bacon slices, which will help keep the stuffing inside and add flavour. Tie with butcher twine to keep in place
5. Place the wrapped fillet in a baking dish, cover with more rosemary and bake at 180°C for about 25 minutes, turn over and add the glaze, cook for 20 more minutes
6. Remove from the oven and let the meat rest for a few minutes before cutting
7. Serve with roasted potatoes, honey glazed carrots and roasted green beans.