Bacon wrapped pork fillet with blue cheese, apple and walnut stuffing with creamy celeriac, potatoes and leeks
Serves 2-4
The meat and stuffing
Ingredients
- 500g Helen Browning’s organic pork fillet
- 50g butter
- ½ medium leek, finely chopped
- 2 medium crisp eating apples or 1 large cooking apple, peeled and cored
- 1 tbsp thick organic honey
- 200g walnut pieces, roughly chopped
- 75g organic blue cheese, lightly crumbled
- 1-2 tbsp wholegrain mustard
- 184g pack Helen Browning’s organic streaky bacon
- 4-5 tbsp extra virgin olive oil
Method
Step 1
Preheat the oven to 190C/gas 5.
Step 2
Lay the pork fillet out on a clean work surface and carefully cut into the centre, taking care not to cut straight the rough to the other side – the idea is to flatten the fillet out so that you can stuff it and roll it up. If the fillet is still a little thick in places, give it a gentle bashing with a rolling pin to even it out. Set it aside.
Step 3
Melt the butter in a frying pan set over a medium heat and add the leek. Cook for 3 to 4 minutes, until softened but not coloured.
Step 4
Add the apple and honey, turn up the heat slightly and cook for a further 5 minutes, or until the apple is softened.
Step 5
Season with a little salt and black pepper, add the chopped walnuts and stir well.
Step 6
Set aside until cool. Add the crumbled cheese and fold lightly into the mixture.
Step 7
Season the inside of the pork fillet with a little salt and freshly ground black pepper, and then spread over the mustard.
Step 8
Spoon the stuffing mixture in an even layer down the centre of the fillet. Roll up firmly
Step 9
Carefully wrap the bacon slices around the fillet, overlapping them slightly.
Step 10
Transfer the fillet to a roasting tin, drizzle with a tablespoon of oil and cook in the oven for about 25 minutes, until pork is just cooked but still has a rosy glow at the centre around the filling. Cover and leave to rest in a warm place.
The vegetables
Ingredients
- 4 large leeks, thinly sliced
- 4 medium potatoes, peeled and diced
- ½ medium celeriac, peeled and diced
- 100ml white wine
- 100ml well favoured vegetable stock
- 100ml double cream
- Large handful parsley, coarsely chopped
Method
Step 1
In the meantime, heat the remaining oil in a large frying pan or wok and add the sliced leeks.
Step 2
Cook over a medium heat for 5 minutes or so, until softened but not coloured.
Step 3
Add the potatoes and celeriac and stir.
Step 4
Pour in the white wine. Cook for 2-3 minutes, and then add the stock.
Step 5
Allow the mixture to bubble over the heat for about 20 minutes, until the potatoes and celeriac are almost cooked through.
Step 6
Add the cream, and cook for another 10-15 minutes, until the vegetables are really soft and creamy.
Step 7
Stir in the parsley (leaving a little for the garnish) and season to taste.
Step 8
Cut the pork fillet into slices. Spoon the vegetables onto a pretty serving platter, top with the pork slices and garnish with the remaining parsley. Serve with a smile.
