Crusted Pork Fillet, Winter Veg & Potato Rosti… By Lucy Simmons

By lucy  , , , ,   ,

January 20, 2015

Loving the Winter abundance.......A perfect Winter warming dish. Succulent British pork fillet with a sage and onion crust, roasted veg, look for seasonal abundance, a crispy simple potato rosti and, of course, lashings of gravy juice.

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Yields: 4 Large

Ingredients

1/3 Medium Loaf of bread

2 Handful Fresh picked sage leaves

1 Medium Onion

Scattering Salt and pepper

1 Litre Egg

1 Medium Pork fillet

4 Large Potatoes

4 tbsp Goose fat

4-5 tbsp Sunflower oil

Scattering Salt and pepper

4 Medium Parsnips, peeled and chopped length ways

1/2 Medium Butternut squash, peeled and cubed

2 Medium Red onions, cut into quarters

1 Splash Olive oil

1 Large Brambley apple, cut into quarters

400 ml Chicken stock

Directions

Roasted Vegetables:

Peel and randomly chop all the vegetables and place in a roasting tin, using your hands coat and toss with olive oil, salt and freshly milled black pepper.  Don't add the apple or stock yet they will be added later.

Stuffing Crust:

Place the bread in a food processor and whiz until it forms rough breadcrumbs, empty into a clean bowl.  Chop up the onion and put in the food processor with the 2 handfuls of sage leaves and whiz until it becomes very fine.  Add the onion mixture to the bread crumbs, season well and combine

Pork Fillets:

Coat the pork in a beaten egg and cover with the stuffing mix, pressing it all on.

Place the pork over the roasted vegetables and put in a 180C oven for 50 minutes.

After the 40 minutes take the pork out, it will be golden and cooked through, wrap loosely in foil, to keep warm and add the apples and heated chicken stock to the tin.  Put back into the oven for 15 minutes, giving everything a good toss.

Potato Rosti:

Grate the potatoes into a tea towel and squeeze to remove as much liquid as possible.  Open up the tea towel and season with salt and pepper.  Heat the oil up in a frying pan with the goose fat.  Place 4 chef's rings in the pan and add the potato mix, press down using the back of the spoon so it compacts.  Cook on both sides for 3 minutes removing the ring when turing it over.  Drain off on a plate.

To serve remove the pork from the foil and slice.  Place a heap of the golden roasted veg on a warmed plate or platter, stack up the crispy potato rosti's, top with the beautiful pork and ladle juices from the roasting tin over, reserving the rest in a warmed pouring jug.  Today served with french beans, peas, baby sweetcorn and sugar snap peas.

Serve and enjoy.

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