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| | Pork Fillet Cork Style with Ballymaloe Bramley Apple Sauce | |  |
What you need:
Serves 3
One medium to large pork fillet
For the Stuffing:
220g (8oz) Ballymaloe Apple Sauce
220g (8oz) mashed potato
220g (8oz) onions previously sautéed in butter
2 tablespoons orange juice
1 dessert spoon of thyme leaves
Salt and pepper to season
What to do:
With a sharp knife cut three quarters way through, down the length of the pork fillet and spread/flatten out the fillet on the chopping board. Cut into three equal portions, season and place on oiled base of a roasting tin. Mix all the ingredients for the stuffing together in a bowl. Heap equal quantities of stuffing onto each portion of the pork fillets.
Place in a pre-heated oven 180'C/350'F/Gas 4 for about 30 minutes until the pork is fully cooked and the stuffing is crisp.
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