Stuffed Pork Fillet Feast

Name: Stuffed Pork Fillet Feast
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 2 × 350 g pork fillets, trimmed well; 16 dry-cured rindless streaky bacon rashers; 225 g black pudding, casing removed and roughly crumbled; 2 parsnips, peeled and cut into batons; 1 fennel bulb (fronds reserved), trimmed and cut into wedges; 4 small eating apples, cored and quartered; 2 tbsp chopped fresh sage, plus a handful of small sprigs; 2 tbsp red wine vinegar; 2 tbsp rapeseed oil, plus extra for drizzling; 4 tbsp Dijon mustard; 2 tbsp honey; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 10

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This traybake is a marriage made in heaven and looks spectacular straight out of the oven. Of course, you could use regular-sized fennel and parsnips and just cut the fennel into thick wedges and the parsnip into batons. It’s perfect for feeding a crowd or keep half for another day.

Ingredients

2 × 350 g pork fillets, trimmed well
16 dry-cured rindless streaky bacon rashers
225 g

Main course
Gluten-free

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Cut a slit about three-quarters of the way into the pork fillets, along their full length, then use a rolling pin to flatten them out enough to fill this pocket with the black pudding. Place two large pieces of cling film on your wo