recipes
Stuffed pork fillet with figs and cranberries
Serves: 4
2011-12-12
Ingredients
- 1 pork fillet
- 200g chicken mince
- 1 Maltese sausage
- 100g dried figs
- 2 tbsp dried cranberries
- 1 tot port wine
- 2 spring onions, finely chopped
- Zest of an orange
- Finely chopped parsley
- 1 clove garlic, crushed
- 200g pistachios, crushed
- Few sprigs fresh thyme
- Fresh seasoning
- Butter and olive oil for cooking
Method
Chop the dried figs and mix with the cranberries and soak with the port wine for at least 30 minutes. In a mixing bowl, mix together the chicken mince, the sausage filling, soaked fruits, finely chopped spring onions, zest and parsley. Season with salt and pepper and mix well, incorporating all the ingredients together. Now with the aid of a sharp long knife make an incision on the pork fillet. Fill the pork fillet with the sausage filling. Roll the meat into the crushed pistachios, pressing firmly to coat the meat evenly. In a frying pan, heat the butter with the olive oil till hot. Place in the thyme and the pork fillet and brown all over to seal in the juices. Remove the meat from the pan, place in an oven-proof dish and continue cooking in a hot oven at 200`c till cooked through.
Suggested accompanying wine: DELICATA Medina Syrah D.O.K. Superior Malta
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