375 g (12 oz) whole fillet of pork
1/8 cup (30 g) 6 teaspoons butter
1/2 tsp salt
freshly ground black pepper to taste
2 tsp dried or 1 tsp chopped fresh mint
4 sheets filo pastry
2 tbsp melted butter
1/8 cup (30 g) 6 teaspoons butter
1/2 tsp salt
freshly ground black pepper to taste
2 tsp dried or 1 tsp chopped fresh mint
4 sheets filo pastry
2 tbsp melted butter
method
1. Brown meat in heated butter in a heavy-based saucepan. Seaon with salt, pepper and mint.
2. Brush each sheet of filo pastry lightly with melted butter, pile the sheets on top of each other and place fillet diagonally across pastry.
3. Roll the meat in the pastry, then brush with melted butter.
4. Place meat in a greased roasting tin and bake at 160°C (325 °F) gas 3 for 20 minutes and at 200°C (400°F) gas 6 for another 20 minutes.
2. Brush each sheet of filo pastry lightly with melted butter, pile the sheets on top of each other and place fillet diagonally across pastry.
3. Roll the meat in the pastry, then brush with melted butter.
4. Place meat in a greased roasting tin and bake at 160°C (325 °F) gas 3 for 20 minutes and at 200°C (400°F) gas 6 for another 20 minutes.
serving amount
serves 4
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