Pork Fillet With Apple & Leek Stuffing

• porsi: 4

Bahan-bahan

Olive oil

1 small leek, washed and chopped

I sweet apple, peeled and chopped

2 tsp fresh thyme, chopped

Salt and black pepper

500g pork loin, trimmed

120mI brandy

2 garlic cloves, crushed

480ml apple cider

2 tsp comflour

2 tsp Dijon mustard

Petunjuk

1 Preheat the oven to 2300C/2100C fan/gas mark 8.

2 Heat one tablespoon of olive oil in a large pan over a medium heat. Add the leek and cook, stirring, for 3-4 minutes until it is just beginning to soften.

3 Add the apple, half of the thyme and some seasoning and cook for 2-3 minutes, stirring occasionally, until the apple is beginning to soften. Transfer the mixture to a bowl to cool. Wipe out the pan with a ball of kitchen paper.

4 Place the pork loin on a large cutting board. Make a lengthwise cut through the centre of the meat without cutting all the way through, then open it out like a book. Cover with cling film and use a rolling pin to pound the pork until it's about lhcm thick.

5 Spread the apple mixture down the middle of the pork, leaving a 2cm border all around. Starting at a long side, tightly roll the pork up around the filling.

6 Fold in about 2cm at each Of the two short ends and tie kitchen string firmly lengthwise around the pork to secure them. Tie string around the pork crosswise at 4cm intervals.

7 Lightly brush the pork with olive Oil and season with salt and pepper.

8 Heat one tablespoon of oil in the pan over a medium heat and brown the pork on all sides. Transfer to a rimmed baking tray and roast for 15-18 minutes. Allow the pork to rest while you make the sauce.

9 Return the pan to a medium-high heat. Add the brandy, garlic and remaining thyme, then bring to a boil and bubble for one minute, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

10 In a small bowl or cup, whisk together the cider and cornflour and add this mixture to the pan. Return to the boil and cook, stirring occasionally, for 8-10 minutes until thickened and reduced by about a half. Remove from the heat and whisk in the mustard and any juices released from the pork. Slice the pork and serve with the sauce.