Pork Fillets Stuffed with Wild Mushroom & Truffle
Serves 6
A nice alternative to a festive feast and deliciously warming on cold nights
Ingredients
2 x Pork Fillets (tenderloins)
50g Dried Porcini, (rehydrated & diced - reserve the liquid)
1 Large Onion Diced
2 Cloves Garlic Crushed
Fresh Thyme
150g Mushrooms Diced
100g Breadcrumbs
Truffle oil
1 Egg
200ml of Good Quality Chicken Stock
2 Glasses of White Wine
5 Tbsp of Double Cream
Method
You need to flatten the pork fillets out in order to stuff them. To do this slit the fillets down its length cutting about two thirds of the way through. Push apart, and make two more incisions either side cutting about half way through. Push the meat apart and flatten with your hand so you have a rectangle of pork. Repeat with the second fillet.
To make the stuffing sweat the onions & garlic in a pan until they are soft, add the mushrooms & porcini and continue to fry until the mushrooms are cooked through. Add the thyme and season.
In a separate bowl beat the egg, add to the mushroom mix with the breadcrumbs and mix together, test and adjust seasoning as necessary, add a little truffle oil for a little more extravagance.
Spread the stuffing mix evenly over the cut side of one of the fillets, and lay the other cut side down on top. Using some kitchen string tie the fillets up trying to make as cylindrical as possible. Tie it tight but not so tight as to squeeze the stuffing out. Massage the outside of the fillets with some olive oil and season with salt & pepper. Roast in a hot oven (220ºC / Gas Mark 7) for 15 minutes and then reduce the temperature to 180ºC / Gas Mark 4.
To make the sauce add the stock and the porcini liquid (leave the bottom of the porcini water as this can be gritty) and reduce by half, add the white wine and reduce by half again. Add the double cream and a little more truffle oil.
Serve with wilted spinach and mashed potato.
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