Traditionally made using potatoes, this recipe takes pork fillets and fills them to bursting with bacon, apple and sage then roasts them until tender and juicy.
2 pork fillets (about 350 grams each)
8 rashers streaky bacon
2 cloves garlic, crushed
1 Braeburn apple, halved, cored and thinly sliced
handful sage leaves
3 tablespoons olive oil
3 tablespoons white wine
Parmesan for grating
sea salt and ground pepper
2 x 20cm long thin wooden skewers
Preheat the oven to 180°C fan bake.
Make 6-8 evenly spaced cuts along each pork fillet, cutting only ¾ of the way through the fillet. Season with salt and pepper.
Chop the bacon finely and combine with the garlic.
Pull each cut apart and insert 2 slices of apple, some bacon and 2 sage leaves. When they are all filled, push a skewer through the pork fillet lengthways to hold everything together.
Place in a lined shallow baking dish and drizzle over the olive oil and the wine.
Top with a generous grating of Parmesan and a grind of pepper.
Roast for about 30 minutes until golden and just cooked through. Rest for 5 minutes then remove the skewers and slice.
Serve with Zucchini Pickle and Potato Salad.