Marinated Pork Fillet with Sausage Stuffing

Name: Marinated Pork Fillet with Sausage Stuffing
Cuisine: Irish
Ingredients: 1 pork tenderloin (fillet), about; 2 garlic cloves, crushed; 2 tbsp light soy sauce; 2 tbsp rapeseed oil; 1 tbsp light muscovado sugar; 2 tsp freshly grated root ginger; 1 tsp mild curry powder; good pinch of ground cinnamon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; buttered noodles with roasted peppers and coriander, to serve; buttered noodles with roasted peppers and coriander, to serve; red wine sauce, to serve; 200 g (7 oz) good-quality sausage meat; 1 egg; 2 tbsp Ballymaloe jalapeño relish; 1 tbsp chopped fresh basil, plus sprigs to garnish; 2 tsp snipped fresh chives; 100 ml (3 ½ fl oz) cream; 2 tbsp toasted pine nuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This recipe is based on a dish that I was taught to cook in college. It’s always been a favourite in our house and when I made it again recently, I was surprised at how good it was – I had forgotten. The meat really does need to be marinated overnight to achieve the best flavour.

Ingredients

1 pork tenderloin (fillet), about
675 g (1 ½ lb) in total freshly ground black pepper

Europe
Ireland
Main course

Method

Trim away any fat and membrane from the pork tenderloin and split it lengthways, without cutting right through. Open it out flat and season generously with pepper. Cover with clingfilm and flatten out the sides using a mallet, rolling pin or the base of a pan, being careful not to put any holes in the meat. Try to keep the shape as rectangular as possible with a thickness of no more than 1cm (½