On a recent trip to Boston, I stocked up on pork products at the wonderful Dunham’s on London road. Not only can I fill my freezer for a fraction of what it would cost where I live, but the quality is just fantastic. The counter groans with gorgeous hams, the best Lincolnshire sausages ever, freshly-baked Haslet, pork pies, sausage pies, chine, thick-cut bacon, chunky pork chops and properly prepared joints. It’s a busy place that keeps at least a half a dozen proper butchers in employment and they seem to know everyone who comes in. Boston may have been voted Britain’s second dullest town recently but you can buy VERY good produce there!
Anyway, I rooted around in the freezer and liberated the pork tenderloin fillet I bought last week for tonight’s supper to make pancetta wrapped, fast roast pork – quick and tasty!
- 1 pork loin fillet cut into 2 pieces
- pack of pancetta or Serrano ham
- 1 tbsp breadcrumbs
- 1 heaped tsp Dijon mustard
- 1 tsp dried sage
- 20g grated Gruyere cheese
- Cut the loin fillet into two pieces and slice it through the middle but not right through. Lay each piece between a couple of sheets of baking parchment and bang it firmly with the base of a heavy pan to flatten it out.
- Mix the breadcrumbs, cheese, sage and mustard together and spoon half of the stuffing over each piece of pork. tamp it down evenly with the back of a spoon or your hands. Fold the pork over to make it into a cylinder again.
- Wrap each piece with the pancetta or ham.
- Next, lay the pork parcels on a baking tray greased with a little oil to stop the meat sticking and fast roast it for about 20 to 25 minutes in a pre-heated oven at 200°C.
- Once cooked, let it rest for 5 minutes. The inside should be soft and moist, the outside crispy, the cheese in the stuffing melted. A little sticky juice will remain in the roasting dish – don’t waste it as it tastes amazing; just pour a little over each piece of pork once plated.
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