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Author Notes: Just a variation on the theme.....fillet of pork sliced and stuffed with a fresh herb and grated apple sauce....roasted and then served with tatties and jus. - Kitchen Butterfly
- I whole pork fillet (about 500g)
- 10 leaves of sage or 1 tablespoon dried
- 1 tablespoon fresh lemon thyme or 1 teaspoon dried
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 tablespoon fresh savouryor 1 teaspoon dried
- 1 clove of garlic
- Pinch of salt
- 2 tablespoons natural yoghurt
- 1/3 cup butter, melted
- 1 Apple, skinned, cored and grated
- 120ml Dry cider
- salt, pepper to season
- If using fresh herbs, make herb paste by pounding leaves with garlic and salt in a mortar till bruised and soft. If using dried herbs, mince garlic and mix with salt
- Put herbs in bowl with yoghurt, melted butter and grated apple.
- Stir well to mix and taste for seasoning. Adjust to taste
- Take pork loin make slices across the length about 1cm apart - till you have hasslebacks. Be careful not to cut right through the loin, you want it to remain slashed but whole
- Stuff seasoning into each cut and rub all over to cover the fillet Place in a dish and drizzle 2-3 tablespoons of the cider over the meat.
- Cover and let marinade at least an hour (I did this in the morning and roasted it when I came back from work)
- When ready to bake, preheat over to 200 degrees centigrade and place pork on a roasting rack above a tray in the middle of the oven, drizzle with another couple of tablespoons of cider and and let roast
- After 15-20 minutes in the oven, drizzle more cider over pork and let finish off. Total cooking time is about 40-50 minutes
- When ready, bring out to rest. Then slice and serve with potatoes and jus
- This recipe was entered in the contest for Your Best Pork with Cider
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