- Serves: 4
- Cook Time: 1 hour 15 minutes
- Prep Time: 45 minutes
- Effort: medium
- 50 g onions, finely chopped
- 50 ml vegetable oil
- 200 g pork sausage meat
- 200 g unsweetened chestnut purée
- 500ml fresh chicken stock
- salt, and freshly ground pepper
- 200 g pork bones, finely chopped
- 100g chopped mixture of onion, carrot, celery and leeks
- 2 clove garlic, peeled
- 1 tbsp tomato purée
- 200 ml white wine
- ½ bay leaves
- 2 sprigs of thyme
- 600 g trimmed pork fillet
- 6-8 sage leaves
- 6 slices of Parma ham
- 600 g vegetables, for roasting (carrots, garlic, parsnips, shallots, corn onthe cob, courgettes etc), prepared as necessary
1. Preheat the oven to 220°C/gas 7.
2. Heat 20ml of vegetable oil in a frying pan. Add in the finely chopped onion and fry gently until soft and translucent.
3. Add in the sausage meat and cook, stirring occasionally until the sausage meat is well done.
4. Stir in the chestnut puree and if necessary, a little of the stock. Season with salt and freshly ground pepper and continue cooking for a few minutes. Set aside.
5. Meanwhile, roast the bones in a roasting tray until brown.
6. Add in the chopped vegetables and the garlic and roast until lightly browned. Mix in the tomato puree and the white wine.
7. On the hob, bring the white wine mixture to the boil and cook briskly until reduced and caramelised.
8. Mix in a little stock and cook briskly till the tomato puree has browned.
9. Add the remaining stock, bay leaf and thyme and season with salt and freshly ground pepper.
10. Bring to the boil, then reduce the heat and simmer for 40 minutes, skimming frequently.
11. Pass through a fine sieve, return to a clean pan and cook briskly until reduced by half. Season to taste with salt and freshly ground pepper.
12. Make an incision lengthways down the middle of the pork fillet, open it up and lay between two layers of cling film. Using a chef's mallet beat the pork until flattened.
13. Spread the chestnut stuffing evenly over the pork fillet, then fold the fillet over the filling.
14. Layer the sage leaves on top of the pork, then wrap the pork in the Parma ham and tie with string. Season with salt and freshly ground pepper.
15. Heat the remaining oil in a roasting tray until hot.
16. Add the pork and the vegetables for roasting to the roasting tray.
17. Roast for 25 minutes, turning the pork and vegetables 3-4 times during that time. Once roasted, remove the pork from the oven and rest for 10 minutes, keeping the vegetables warm.
18. Remove the string from the pork and slice it into 1cm thick slices. Serve with the roasted vegetables and the gravy.
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