Normandy Pork

Lean pork fillet stuffed with fragrant fillitig and braised in cider, Normandy Pork is delicious dish.

2 lb. pork fillet, cut into

8 pieces

2 oz. butter

1 large onion, finely chopped

1 small apple, peeled, cored and very finely chopped

4 oz. pork sausage meat

2 oz. fresh breadcrumbs

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh sage or

2 teaspoon dried sage

1 teaspoon salt

2 teaspoon black pepper

1 egg, lightly beaten

10 fl. oz. cider

2 to

1 oz. beurre manie

Ask the butcher to partly slit the pieces of fillets and bash them to make escalopes.

Preheat the oven to moderate 350 T (Gas Mark 4, 180°C).

Lay each piece of meat out flat and set aside.

In a large frying-pan, melt half the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.

Remove the pan from the heat and, using a slotted spoon, transfer the onion to a large mixing bowl. Add the apple, sausage meat, breadcrumbs, parsley, sage, half the salt, half the pepper and the egg. Using your hands, knead and mix the ingredients well.

Spoon equal amounts of the stuffing over each pork piece, smoothing it out evenly. Roll up the pieces and tic them with string.

In the same frying-pan, melt the remaining butter over moderate heat. When the foam subsides add the pork rolls and fry them, turning frequently, for 4 to 5 minutes, or until they are evenly browned. Using tongs, transfer the pork rolls to a large flameproof casserole. Pour over the cider. Cover the casserole and place it in the oven. Bake for 1 hour or until the meat is very tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and, using a slotted spoon, transfer the pork rolls to a warmed serving dish. Remove and discard the string. Keep hot while you make the sauce.

Place the casserole over moderately high heat and boil the cooking liquid for 5 minutes or until it is well reduced. Stir in the remaining salt and pepper. Using a wooden spoon, stir in the beurrc manie, a little at a time, and continue cooking, stirring constantly,until the sauce is fairly thick and smooth. Remove the casserole from the heat and pour the sauce over the pork rolls. Serve at once.

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