Apple and Sage stuffed Pork

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I know we’ve already posted a stuffed pork recipe but I wanted to try a different filling. It’s a great dish to serve when you have guests over as it looks impressive but really is very simple. It would be even easier just to use a stuffing mix however we are all for making things from scratch so I simply used apples, fresh sage, garlic and breadcrumbs to make my own. Wrapping parma ham around the outside helps to keep the meat moist and is delicious when it goes a little crispy. Best served with mash potato, any vegetable (I used cabbage this time) and a gravy- I made mine from the juices of the pork.
Emily

Serves 3-4

Ingredients
300-400g pork fillet
1 bramley apple
Handful fresh sage
1 clove garlic
150g breadcrumbs (dried panko or made from old bread)
4-5 slice parma ham
1 egg
75g butter
salt and pepper

1. Peel the apple and chop into small cubes. Melt the butter in a small saucepan and add the apple cubes, allow to soften for a few minutes then remove from the heat and allow to cool. Preheat the oven to gas mark 6/200C.
2. Roughly chop the fresh sage and finely chop the garlic.
3. Once the apple has cooled a little mix the apple in a bowl with the breadcrumbs, sage and garlic
. Crack an egg into the mixture and mix to combine then season with salt and pepper.
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4. Place the pork fillet on a chopping board and cover with a piece of baking paper/greaseproof paper. Use a rolling pin or something heavy to flatten the pork a bit. Cut a slit in the middle of the fillet to create a sort of pocket so you can stuff it. Spoon the apple and sage mixture into the pocket- make sure it’s full.
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5. Place the parma ham slices on a baking tray then lay the pork fillet on top of them and wrap the parma ham right around the fillet.

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7. Place a few sage leaves in the pork.

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8. Cook the pork in the oven for 30-40 minutes, checking throughout.

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9. Leave the pork to rest for 10 minutes then slice how you wish and serve on top of a bed of mash with some vegetables at the side and pour over some gravy.

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