Pork Roulade with Prunes and Sausage Meat
The pork stays beautifully moist in this recipe.
(Serves 6 – 8)
- 2 large pork fillets
- 10 prunes, soaked in port
- 1 leek
- 2 tablespoons butter
- 300g sausage meat
- 3 tablespoons fresh thyme, chopped
- salt and freshly ground black pepper
- 6 thin slices bacon
Trim any excess fat or sinew from the pork. Slice the fillets lengthwise (not quite all the way through), and flatten them out.
To make the stuffing, chop the soaked prunes coarsely.
Slice the leek very finely and cook slowly in the butter in a frying pan until soft and transparent. Allow to cool.
Place the prunes and leek in a bowl with the sausage meat. Combine well, and season with the thyme, salt and freshly ground black pepper.
Lay one of the flattened fillets out on a clean board or bench, and place the stuffing down the middle. Top with the second fillet, making sure all the stuffing is in the centre.
Wind the bacon around the outside of the fillets, to seal them together. Place in a roasting pan, and cook in an oven set at 180˚C for just under an hour.
Allow to rest before carving into slices. The pork roulade can be served hot or cold.
John Hawkesby’s wine suggestion
- Wild Earth 2006
- Trinity Hill High Country 2006
- Millton Vineyard Clos de Ste. Anne 2006
- Brunton Road 2007