Pork fillet is sliced and stuffed with a delicious mushroom filling, resulting in a wonderful and elegant flavour combination. Serve alongside seasonal veggies for a special meal.
15 people made this
1 (1.5kg) pork fillet
2 tablespoons butter
1 onion, finely chopped
5 cloves garlic
140g chopped mushrooms
230ml soured cream
salt and pepper, to taste
1 tablespoon herbes de Provence
vegetable oil, as needed for cooking
100g cheese, sliced thinly
Method Prep:30min › Cook:2hr › Ready in:2hr30min
Bring the pork up to room temperature, this will help to ensure an even cook.
In a frying pan over a medium-high heat, melt the butter and add the onions, 2 cloves finely chopped garlic and the mushrooms and cook and stir until the onions are soft, about 6 to 8 minutes.
Add the soured cream and cook and stir for a further 2 minutes before adding the seasoning and herbs. Transfer the contents of the pan to a bowl, and set aside.
Add a little vegetable oil to the pan and brown the pork evenly on all sides until nicely browned, about 6 to 8 minutes. Remove from the heat and let cool. Place onto a cutting board.
Preheat the oven to 150 C / Gas 2.
Butterfly the pork fillet so that it lays flat on the board. Do this by holding a sharp knife flat so that it is parallel to the board then cutting lengthways into the pork (cut a thickness of about 1.5cm), rolling the remainder of the fillet out as you cut so that it rolls out like a mat.
Spread the mushroom mixture evenly over the side of pork now facing you, laying the sliced cheese on top. Carefully roll the meat into a log shape and secure with kitchen string. Don’t be afraid to overdo it - the tighter the better!
Cut 3 garlic cloves into 20 slices. Make shallow cuts in the meat and insert the garlic slices then season all over with salt and pepper to taste. Transfer to a double sheet of aluminium foil, lay on a baking tray then wrap up like a parcel.
Roast in the preheated oven for 1 1/2 hours or until the pork is no longer pink in the centre. Remove from the oven and allow to rest for 25 minutes. Remove and discard the string then slice into rounds and serve.