Happy Sunday Everyone,
Another week has passed and we are now 4 weeks away from Christmas day, i’m starting to get excited. My Birthday is just over a week away, and when I was younger my parents would always wait until after my B-day to put the tree up, but I think i’m going to put ours up next weekend, i’m going to try and take loads of pictures so I can do a post…
But lets get down to it, this dish, to me feels so autumnal/wintery. I’m usually not a fan of pork but I like pork fillet, its so much juicier and tasty. We had some streaky bacon which was about to go out of date so i wrapped it in that, but that’s an optional extra.
- Pork fillet
- 40g stilton, crumbled
- Streaky bacon
Pre-heat your oven to 180ºc.
With a sharp knife cut the pork fillet lengthways, until you are about 3/4 of the way through it. Then, cover it with cling film, and bash it with a rolling pin. This makes it easier to stuff with the stilton. You don’t want it too thin though.
Crumble the stilton into the middle of the pork fillet, and bring the two sides up as if to seal it. Lay your rashers of streaky bacon on a piece of cling film and lay your pork fillet on top of the bacon.
Pull one side of the cling film, so the bacon begins to cover the pork fillet. Tightly wrap the bacon, so no stilton will leak out of the pork.
Place on a tray and pop in the oven for 30 minutes or until the bacon is crispy and the inside reaches 75ºc.
I served mine with some roasted new potatoes and steamed baby corn and mangetout.
Enjoy guys xox
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