Have you avoided stuffed pork fillet recipes much like the plague, because though they taste good and look impressive, they appear difficult? Well, run no more. You can find recipes for stuffed pork fillets that are actually easy to make. No need to re-read that.I'll repeat it. They can be easy to make. You can now impress visitors by serving a mouth-watering and gourmet-like entree, because it's our little secret. I'll share an easy recipe, and also some tips and assistance to mix it up a little.
Apple Chutney-Stuffed Pork Fillet Recipe
2 pork fillets, fat trimmed
Pepper, to taste
? cup apple chutney
1 cup petite spinach leaves
One T olive oil
To start,, preheat the oven to 350 F, so it's all set when you are. I season the fillets with black pepper, but generally omit salt. I really don't want to risk the meat being too salty for somebody who's cutting back for health purposes. So, I put a salt mill on the table, and it can simply be added by the individual. Make a cut into a single side of the fillet, creating a pocket. I then use a spoon to spread the chutney and spinach leaves in to the cavity, and press the fillet closed. Heat the oil in a saut? pan, to sear the fillets, roughly 2 minutes each side. After the sear, place the fillets in a roasting pan, and cook for 8-10 minutes. I examine the fillet to make certain it is done, using a meat thermometer. I then allow it to rest for a minimum of 5 minutes prior to cutting. Plate, and enjoy!
VARIATIONS
If you don't care for apple with pork, there are other fruit chutneys that may be used, such as apricot, cranberry-orange, or a champagne berry.
You can forgo fruit chutney all together and go with a spicy chutney, like an Indian chutney, which normally has a little bit of a kick to it.
Herb chutney would also give it an awesome taste. Try out a saffron, or a mixed greens chutney.
Pointers
For a great and easy sauce to use on the fillet, mix ? cup chutney, 2 T of water, and 1 T of drippings from the pan as soon as the cooking is completed.
Stuff the fillets up to 12 hours prior to cooking, to infuse flavor into your fillet.
Get creative with your flavor blendings in a stuffed fillet, just as you would with any pork fillet recipe.
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