This stuffed pork scotch fillet is a great option for a dinner or lunch, and left over meat makes the most amazing sandwiches – you could even serve slices in a salad and everyone will be asking for more! The middle bacon inside the stuffing gives great savoury notes and the bacon strips seals meat and provides moisture retention plus great flavour.
1.5kg pork Scotch fillet
150g middle bacon, diced
1/2 cup toasted pine nuts
1 tbsp grated orange rind
A squeeze of orange juice
1/2 cup finely chopped apricots
2 cups fresh breadcrumbs
Freshly ground black pepper
1 large egg
1 bunch spinach, stalks removed
180g bacon strips
Preheat the oven to 180degC fan bake.
Cook the diced middle bacon and place in a large bowl with the pine nuts, orange rind, orange juice, apricots, breadcrumbs, black pepper to taste and the egg.
Mix well and set aside. Blanch the spinach leaves in boiling water. Drain and rinse in cold water, then drain thoroughly.
Butterfly the pork Scotch fillet by cutting down the length, three quarters of the way through. Open the fillet out and press flat.
Spread the spinach leaves over the cut surface of the pork. Spread the breadcrumb mixture in a log in the middle, the roll up and place the bacon strips around the pork fillet. Secure with string.
Place on a rack on a roasting tray and cook for 15 minutes at 180deg fan bake to caramelize the meat and seal it. Then switch the oven back to normal bake and cook for another 60-80 minutes at 180deg C regular bake or until cooked (a meat thermometer inserted should reach 71-76degC).
Remove from the oven and stand dish, covered, in a warm place, for 10 minutes.
The secret is to make this pork fillet a day before you want to cook them. Leave overnight securely wrapped in the bacon strips and seal the whole fillet in plastic wrap very tightly like you would a sushi roll. This “tight” seal over night in the fridge (combining with the bacon strips) really does ensure a tidy meat roll for even, moist cooking the next day.
Before cooking remove the plastic wrap and secure with string and roast as per the recipe below.
My favourite way of serving this dish it is to slice the cooked meat and rest on a kumara ginger mash (kumara mash with a little hint of fresh ginger and chopped parsley) and a side of cooked beans. For a sauce I simply placed the pan juices into a pot with 300ml good chicken stock and a generous spoonful of mustard and chutney and reduce by half. Add more fresh herbs if desired but this combination is superb – light and perfect with the rich pork and mash.