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Fillet of pork with chestnut stuffing and roasted vegetables


  • 50 g of onions, finely chopped

  • 20ml oil

  • 200 g sausage meat

  • 200 chestnut puree (unsweetened)

  • 500 ml chicken stock

  • 600g fillet of pork trimmed

  • 1 bunch of sage

  • 6 slices of Parma ham

  • 600g vegetables for roasting (carrots, garlic, parsnips, shallots, corn on the cob, courgettes etc.)

  • 200 g pork bones finely chopped

  • 100 g of vegetables (chopped onions, celery, carrots, green part of leek)

  • 2 cloves of garlic

  • 1 tablespoon of tomato puree

  • 200ml white wine

  • 1/2 bay leaf

  • 2 sprigs of thyme

  • salt and pepper


  • 1.

    Sweat the onions in a little of the oil until soft and translucent. Add the

  • 2.

    Sausage meat and cook, stirring occasionally until well done. Stir in the

  • 3.

    Chestnut puree and if necessary, a little of the stock. Season and continue cooking for a few minutes.

  • 4.

    Make an incision length ways down the middle of the fillet, open up and lay between a plastic sheet and flatten with a meat pat. Fill in the chestnut stuffing and fold over.

  • 5.

    Spread some sage leaves on top and wrap in the Parma ham and tie with string.

  • 6.

    Heat a little oil in a roasting pan season the pork with salt and pepper and add the vegetables. Place in a preheated oven at 220C for 25 minutes turning the vegetables and pork 3-4 times.

  • 7.

    Meanwhile roast the bones in another pan until brown and then add the vegetables and the garlic brown lightly and then add the tomato puree and the white wine.

  • 8.

    Reduce and caramelise the tomato puree add a little stock and repeat till the tomato puree has browned. Then add the remaining stock and herbs and seasoning and simmer for 40 minutes, skimming frequently.

  • 9.

    Pass through a fine sieve and return to a clean pan and reduce by half. Season to taste. Remove the pork from the pan and rest for 10 minutes. Remove the string and then slice into 1 cm thick slices serve with the roasted vegetables and gravy.

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