Sunday, April 12, 2015

Apple & Sage Stuffed Pork Fillet!

I have been following the Filling & Healthy plan for the past couple of weeks and trying get a bit more imaginative with the food to stay on plan. I have been using my weeklies up on nights out and events so there aren't many extra left over for add ons to dinner so it can be tough at times. This however is an absolute winner, perfect for a Sunday dinner or even for entertaining, and its all free on F&H (optional 1pp for the sauce). Pork fillet is great to cook with, lovely flavour and very easy to trim all the fat off making it perfect for F&H

Serves: 4
Smartpoints per Serving - 7
Propoints Per Serving: 8
Free on No Count

500g pork fillet all fat removed 
2 whole meal slimbos
2 granny smith apples, peeled and cored
1 onion finely chopped
2 garlic cloves crushed
1 tsp dried sage (can use fresh either)
1 tbsp olive oil (taken from daily allowance) 
150ml chicken stock 
50ml port (optional)
salt & pepper

Preheat your oven to 200C and blitz the slimbo's in a food processor to make breadcrumbs. Chop one of the apples into small chunks, and put half of this in a bowl with the garlic and onion. Season and spray with low cal oil before covering with cling film and microwaving for 2 and a half minutes. It should be cooked and very soft. Mix this with the breadcrumbs, the other half of the chopped apple an the sage. Taste for seasoning. 

Butterfly your pork fillet, this works best if you have a really sharp knife. You want to make as much surface area as possible for easy stuffing & rolling, and also even thickness to ensure it cooks evenly. 

Place your stuffing along the centre and roll the fillet around it before securing with string. Slice the other apple and place in the bottom of a roasting pan. Place your fillet on top, season  and pour over the tbsp of oil. Roast for 30 minutes until its golden brown on top and cooked through. 

Remove from the oven and place the fillet on a warm plate. Cover with foil and leave to rest while you make the sauce. Transfer the apples from the bottom of the roasting pan to a small saucepan with any juices that have run off the pork.  Add the chicken stock, a pinch of dried sage and port (if using) and mash up the softened apples. Bring to the boil and reduce to simmer for 5 minutes until it has reduced and thickened. Pass through a sieve to make a thick smooth sauce. Carve your pork fillet into 2 pieces per serving, and serve drizzled with the sauce.  

I served this with hassleback potatoes and steamed carrots, but it would be perfect with mash or roast potatoes and I do think it needs a green vegetable just to add a little colour to the plate. 

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