Juicy pork fillet, filled with sage and onion stuffing and wrapped in pancetta. Ideal for a Sunday roast or entertaining!
Serve with mash/roast potatoes and fresh veg.
Make a gravy from the juices - put the roasting tin on the hob (mix in 2 teaspoons plain flour) and gradually add stock (3/4 pint chicken or veg) and keep stirring until it is thick and smooth. Simmer for 5 minutes.
Use packet mix sage and onion stuffing in the middle of the pork fillet.