Sage Stuffed Pork Fillet with Feta Cheese recipe
ingredients
500 g pork fillet, cut into 4
150 g feta cheese, crumbled
15 g pack sage, finely chopped
3 cloves garlic, crushed
4 tbsp double cream (heavy cream)
1 tbsp olive oil
4 salad onions, finely chopped
300 ml dry white wine
freshly ground black pepper
150 g feta cheese, crumbled
15 g pack sage, finely chopped
3 cloves garlic, crushed
4 tbsp double cream (heavy cream)
1 tbsp olive oil
4 salad onions, finely chopped
300 ml dry white wine
freshly ground black pepper
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Place each piece of pork fillet on a sheet of greaseproof paper, cover with another and beat with a meat hammer or rolling pin until 5mm thick.
3. In a bowl, mix together the feta cheese, sage, garlic and 2 tbsp double cream.
4. Divide this mixture equally between the pork fillets spreading evenly with a knife and roll up lengthways to form a sausage shape. Secure the fillets with wooden cocktail sticks.
5. Heat the olive oil in a frying pan and fry each fillet on each side for 5-6 minutes. Transfer to an ovenproof dish. Add the salad onions to the frying pan and cook for 5 minutes. Add the white wine and bring to the boil then pour over the pork, cover the dish and place in the oven. Cook for 25 - 30 minutes.
6. Remove the pork from the sauce and place on a chopping board. Pour the sauce into a pan and place over a high heat to reduce. Meanwhile remove the cocktail sticks from the pork and slice on the diagonal. Place on a heated dish and keep warm. Add the remaining cream to the sauce and heat through. Pour this over the pork and serve.
2. Place each piece of pork fillet on a sheet of greaseproof paper, cover with another and beat with a meat hammer or rolling pin until 5mm thick.
3. In a bowl, mix together the feta cheese, sage, garlic and 2 tbsp double cream.
4. Divide this mixture equally between the pork fillets spreading evenly with a knife and roll up lengthways to form a sausage shape. Secure the fillets with wooden cocktail sticks.
5. Heat the olive oil in a frying pan and fry each fillet on each side for 5-6 minutes. Transfer to an ovenproof dish. Add the salad onions to the frying pan and cook for 5 minutes. Add the white wine and bring to the boil then pour over the pork, cover the dish and place in the oven. Cook for 25 - 30 minutes.
6. Remove the pork from the sauce and place on a chopping board. Pour the sauce into a pan and place over a high heat to reduce. Meanwhile remove the cocktail sticks from the pork and slice on the diagonal. Place on a heated dish and keep warm. Add the remaining cream to the sauce and heat through. Pour this over the pork and serve.
serving amount
serves: 4
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