Pork Fillet Roulade with Prunes and Sausage Meat
Description
Pork can dry out quickly and become rather bland if it is overcooked. These pork fillets are split through, filled with a mixture of prunes, sausage meat and leek, rolled up and held together with very thin slices of streaky bacon, keeping them moist and flavoursome.
Method
Trim any excess fat or sinew from the pork. Slice the fillets lengthwise (not quite all the way through), and flatten them out. Preheat oven to 180°C.
To make the stuffing, chop the soaked prunes coarsely. Slick the leek very finely and cook slowly in the butter in a frying pan until soft and transparent. Allow to cool.
Place the prunes and leek in a bowl with the sausage meat. Combine well, and season with the thyme, salt and black pepper.
Lay one of the flattened fillets out on a clean board or bench, and place the stuffing down the middle. Top with the second fillet, making sure all the stuffing is in the centre.
Wind the bacon around the outside of the fillets, to seal them together. Place in a roasting pan, and cook in the oven for just under a hour.
Allow the meat to rest before carving into slices. The pork roulade can be served hot or cold.
Serves 6 to 8.