Stuffed Pork Fillet with Celeriac Mash


Neither of us have cooked with pork much before and when we found pork fillet at a surprisingly reasonable price in the supermarket we decided to experiment. We were extremely happy with how this turned out. Even though it was a bit fiddly, it was fun to prepare and well worth the effort. You can use pretty much any combination of ingredients for the filling, just make sure there’s something to keep the pork moist, such as soft cheese – we used ricotta. We made a celeriac mash and curly kale to serve with the pork. The pork is full of flavour and so it’s best to keep the sides basic.
Camilla and Emily

Serves 2

300g pork fillet
3 garlic cloves
Handful sage leaves
50g pine nuts
150g young spinach
125g ricotta
5 slices parma ham or prosciutto
1/2 celeriac
100g curly kale
Knob of butter
50ml cider
2 tbsp plain flour
Salt and pepper, to season
1 tbsp vegetable oil


1. Put the peeled garlic cloves, sage, pine nuts and a little salt in a pestle and mortar – if you don’t have one, just chop these ingredients finely and combine. Preheat the oven to Gas mark 6/200C.IMG_53022. Mix the paste with the ricotta and spinach in a large bowl.
3. Cover the pork fillet with greaseproof paper and flatten slightly with a heavy object such as a rolling pin. Then slice the pork open in the middle, making sure you don’t cut all the way through. Spoon the mixture onto the fillet. IMG_53054. Fold the pork shut and wrap the parma ham tightly around the outside. Oil the bottom of a baking tray and place the pork in the oven for 35 minutes.

5. Peel the celeriac and chop into rough chunks. Add to a large pan of boiling water and cook for 20 minutes or until soft. Drain and mash, adding a knob of butter and salt and pepper.
6.When the pork is cooked remove it from the oven and place on a board to rest, keeping the baking tray with all the juices. To make the gravy, place the baking tray on the hob and stir in the flour, making sure there are no lumps. Add 200ml of boiling water and the cider, stir continuously until the liquid has reduced by half.
7. Boil the curly kale for 5 minutes.
8. Serve the pork in slice with the mash and curly kale and pour the gravy over.

Hope you enjoy this as much as we did!
If you try this recipe with a different combination, we’d love to hear about it!


One response to “Stuffed Pork Fillet with Celeriac Mash

  1. Pingback: Apple and Sage stuffed Pork | thehungrylinguists·

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