Stuffed Pork Fillet

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


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


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