Pork Fillet Recipe with Speck and Apple Sauce by Eileen Dunne-Crescenzi
This pork fillet recipe is impressive enough for a dinner party yet simple enough for a delicious midweek meal. Wrapping the fillet in smokey speck ham gives fantastic depth of flavour and contrasts beautifully with the tart apple sauce.
– 6 x 180g chunks of pork fillet
– 4 tbsp wholegrain honey mustard
– 150g smoked speck, thinly sliced
– 4 tbsp extra virgin olive oil
For the applesauce
– 4 eating apples, such as Melinda or Pink Lady
– 100ml water
– 1 tbsp muscovado sugar or caster sugar
1. To make the applesauce, peel, core and chop the apples. Put the water and sugar in a saucepan and simmer until the sugar dissolves, then add the apples, cover and cook for 15 minutes, until the apples have softened. Blend to a smooth consistency.
2. Pound the pieces of pork until they are all about 5cm thick. Coat lightly with the mustard. Wrap each chunk of pork in speck and secure with a toothpick.
3. Heat the oil in a wide, heavy-based saucepan over a medium heat. Add the pork and seal on all sides. Cover and cook for 6 minutes on each side. Serve with a helping of applesauce.
4. You could use pancetta or guanciale instead of speck. Sometimes I like to add raisins and pine nuts to the applesauce if the fancy takes me.
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