Pork fillet is lean, delicious and much more affordable than beef fillet. Here I stuffed it with dried pears and blue cheese, but you can use any filling you like.
2 x 750 g pieces pork fillet
500 g rindless bacon strips
Stuffing
250 g gorgonzola or blue cheese, crumbled
400 g dried pears, roughly chopped
30 ml chives, snipped into 3 mm lengths
Gravy
10 ml canola oil
2.5 ml beef stock powder
30 ml cake flour
375 ml milk or half milk and half dry white wine
- Preheat the oven to 200 º C.
- To make the stuffing, crumble the cheese into a medium mixing bowl and set it aside.
- Chop the pears roughly on a chopping board and add the pears to the bowl.
- Add the chives and mix well with a large spoon. Set it aside.
- Line a roasting tin with a Wizbake Baking Sheet and place a few silicon food ties on the sheet.
- Place about ten strips of bacon on the food ties so that the bacon overlap a little. See photo below.
- Place one of the fillets on the bacon and remove or add bacon if necessary.
- Season the fillet with salt and freshly ground black pepper.
- Spoon the stuffing onto the fillet and flatten it with the back of the spoon.
- Place the 2nd fillet on top of the stuffing and enclose the fillet with the bacon strips.
- Close the food ties to secure the fillets.
- Brush the outside of the “roll” with a little olive oil and roast for 50 to 60 minutes.
- To make the gravy, pour the pan juices into a measuring jug and fill it up to 375 ml with milk or half milk, half white wine.
- Add the stock powder and flour to the saucepan and add a little of the liquid.
- Stir with a spatula to get rid of any lumps. Add the rest of the liquid and stir to mix well.
- Bring the mixture to the boil while stirring or until the sauce has thickened.
- Season to taste and transfer the sauce to a gravy boat.
- Reheat the pork in an oven preheated to 160 º C covered with foil.
