Using a very sharp knife slice the chicken breast into several thin, wide slices and set aside. Jeanne offers us a comprehensive guide to setting up your grill for perfect results – this method works brilliantly with the soft cheese and apple-stuffed pork, which is drizzled with Cognac for an extra-punchy flavour. Starting with the thought "Hhmm, Pork & Prunes...?" this delicious stuffed pork fillet recipe has evolved into a mouth-watering roast for 6. Sprinkle with the sage, then arrange the apple wedges over the Boursin, evenly distributed along the length of the meat. For the pork: 400g tenderloin of pork 6-8 rashers good quality streaky bacon For the stuffing breadcrumbs from 4 slices white bread 2 small onions, finely chopped 1 tbsp fresh thyme leaves about 5 sage leaves, chopped 60g butter 1 tbsp sunflower or other cooking oil (not olive) 1 tbsp lemon juice zest of 1/4 lemon For the creamy mushroom sauce: Fillet of pork with honey and sesame seeds, carrot and ginger sauce, Hoisin and ginger-marinated pork with fragrant squid broth, Lay the meat on a chopping board and make a long horizontal cut along the length of the pork loin, making a pocket in the meat and taking care not to cut all the way through. This fantastic barbecued stuffed pork fillet recipe delves deep into the art of the barbecue. Don’t be too precious when stuffing the prunes – a bit of the soft cheese smeared on the outside is fine. Gas and disposable barbecues are too embarrassing to even discuss! Unlike a barbecue where everyone brings just enough meat to feed themselves, at a braai, people bring enough food to see them through a nuclear apocalypse. 6 %, Stuffed Ostrich Fillet With Truffle Sauce. Jeanne is a South African by birth and a Londoner by choice. Open each one out flat and season generously with black pepper. Spread the mushroom mixture across the pate. Make the stuffing: In a skillet over medium heat, heat the oil. Leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below. Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers. Her blog CookSister was named as one of the Times Online's top 50 food blogs in the world and is also a four-time winner of the Best South African Food Blog. Tie loosely with string at 2.5-cm (1-inch) intervals and arrange in a large roasting tin, seam-side down. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Cut the prunes lengthways along one side and remove the stones, then fill with teaspoonfuls of Boursin. Copyright © 2020 Ainsley Harriott | Crafted by Scout, 2 pork tenderloins (fillets), about 750 g (1 1⁄2 lb) in total, 14 ready-to-eat prunes (Agen, if possible), 100 g (4 oz) Boursin (full-fat garlic and herb soft cheese). Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the … Then transfer the fillet to a dish to keep warm and now make the gravy. Take the pork fillet and double-butterfly it. This method of barbecuing is pioneered by Weber and is discussed in most cookbooks featuring Weber recipes, but in case you don’t possess such a book, here’s how. All quantities are very approximate as I don't weigh or measure anything when making this. Add the apple, onion, rosemary, and thyme, and cook for 7 to 9 minutes, or until softened. Place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the pork, spread the chicken with the back of a knife to thin & broaden each slice). Trim away any fat and membrane from the pork tenderloins and split lengthways, without cutting right through. It may be worth leaving in a sieve for the excess juices to drain. Lay the double-butterflied pork fillet out across the bacon. Make a fire using sixteen charcoal briquettes and light them all in a pile on one side of the barbecue kettle. For the uninitiated, a braaivleis (literally 'grill meat') or braai is the South African version of the English barbecue. Pre-heat the oven to 200C/400F/Gas Mark 6. People often ask me what the difference is between a barbecue and a braai – or if there is even one! For me the differences are subtle but significant. The salty flavour of Parma ham combines well with the sweetness of prunes to enhance the succulent pork in this recipe. Place the grill on the barbecue and voila, you are ready to cook. Secondly, purists will tell you that a braai has to take place on a wood-fuelled fire – not the wussy charcoal briquettes of the barbecue – preferably wood that you chopped yourself with a Very Big Axe. People seem to be nervous of barbecuing anything bigger than a burger patty but there’s no need to be – with the assistance of a kettle charcoal barbecue like a Weber (braai purists, avert your eyes!) Carrots, quartered lengthways and roasted in butter, basil & lemon juice (Optional: small amount of extra virgin olive oil). Lay the prunes along the middle of each tenderloin, then close up and wrap with the Parma ham. Remove from the oven and leave to rest for 5 minutes in a warm place, then carve into slices and serve with the celeriac and parsnip mash. and a little patience, it’s considerably easier than the faff of sausages that burn so easily. Here, I’ve stuffed my tenderloin with sweet red apples, peppery Boursin cheese, a sprinkle of sage and a drizzle of Cognac. Turn the chopping board around and now slice the thicker piece in half, again 95% of the way across. Lightly brush the roasts all over with the olive oil, Prepare an indirect fire (see above for instructions) in a kettle barbecue. Gently fry the onions, mushroom and garlic in the olive oil. Oh no, we are all about massive hunks of meat – the bigger the better! When cooked, toss in a knob of butter and a small turn of black pepper. The fillet should now be 3 times its original width – top third to one side and middle third to the other. The pork is cooked on an indirect fire in a kettle barbecue. Sprinkle the apple slices with about 50ml of Cognac, Roll or squeeze the loin closed so that the filling is mostly not visible and then tie securely at 5cm intervals with kitchen string. Spread the Pork stuffing evenly across the chicken. Combine all pork stuffing ingredients in a bowl and mix thoroughly by hand. Lay the streaky bacon out across a chopping board in rows. Place on a baking tray and cook in a pre-heated oven (200C / 180c Fan) for 40 minutes or until cooked through and bacon browning. Bake in the top half of the oven for 1 hour. Although a pork tenderloin is not the most massive cut of meat, it is considerably more meaty than a pork banger and perfect for the braai. What could be simpler – or more delicious? They also need to be significantly longer than the potential circumference of your pork fillet roulade as they will be holding it in shape during cooking. And thirdly, there’s the question of what to braai. Sprinkle with freshly ground black pepper. Firstly, a braai is all about the over-catering. i.e. The fillet should now be twice the width with 1/3 of the thickness on 1 side and 2/3 on the other. Total Carbohydrate Position a foil drip tray between the two piles to keep them apart.