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
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
salt, pepper to season
In This Recipe
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
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!