Stuffed Pork Fillet

Name: Stuffed Pork Fillet
Yield: For 2-3
Ingredients: little dry white wine or cider; little dry white wine or cider; 1 small pork fillet (tenderloin); 1 small Italian, or other spicy sausage; 1 small Italian, or other spicy sausage; salt and freshly ground pepper; salt and freshly ground pepper; butter for roasting; 2 rashers streaky bacon; 2 oz mushrooms, chopped and sweated in butter; 2 oz mushrooms, chopped and sweated in butter; parsley, chopped; 1 beaten egg yolk

Preparation info

For
2-3

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 small pork fillet (tenderloin)
1 small Italian, or other spicy sausage
2 oz

Main course

Method

Preheat oven to Reg 5/375°. Score the fillet down the middle twice, lengthwise, taking care not to cut right through. You can now flatten it out like an oblong piece of pastry; bang it even flatter with a rolling pin.

Skin the sausage and mix the contents in a bowl with the egg