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[chickencam]

Thus is from HFW River Cottage Meat book and we made it on Friday night, this would make an easy and very tasty Christmas entertaining meal or even the big day meal for those who don't like turkey. It was delicious.

 

Cooks in just over an hour.

 

2 Pork Fillets (tenderloins)

2 tbl spoons olive oil

lemon juice

125g mincemeat preferably homemade (we use Delia's recipe)

125g cooked chestnuts either cooked from fresh and peeled or vacuum packed (we didn't use these because we have 2 children who don't like nuts)

250g sausage meat or good sausages skinned

salt and black pepper.

 

First you have to open up each tenderloin - cut about 2 thirds of the way into the meat along the side, open it up then make 2 further cuts either side of the first one about half way through the meat then spread each piece out into a rough rectangle. this is much easier than it sounds.

 

Then spread the cut side of each tenderloin with olive oil and salt and pepper, and some lemon juice.

 

Spread the mincemeat like jam onto each tenderloin, then mix the roughly chopped chestnuts with the sausagemeat and spread this onto one tenderloin. Place the second tenderloin over the sausagemeat then tie together not too tightly with about 5-6 lengths of string. Rub the outside of the joint with more olive oil and seasoning.

 

Cook the meat in a tin lined with foil or as we did a silicone 'tin' that is just bigger than the joint. The juices build up around the meat and it is basted to form a tasty crust.

 

Cook at 220 degrees for first 15 minutes then baste and turn the oven down to 180 cook for a further 45 minutes basting every 15 minutes.

 

Leave to rest and make the cinnamon cream sauce, optional, but it was tasty.

 

200ml pork or poulty stock reduced by half then add the juices from the meat and reduce again. Add 1tsp redcurrant jelly 1/2 to 1 tsp ground cinnamon, and lemon juice to taste. then finally add 4-5 tablespoons of cream.

 

We served this with roasted mixed veg and it made a really special meal.

[missuscluck]

We adapted this recipie last new year as we had a very large Pork Loin roast that we had saved from when we had our last batch of piggies. I un-strung it and applied the mincemeat, sausgaemeat and chestnut stuffing then re-strung and roasted (for much longer than you would for just the tenderloins)

We also went mad and made Hugh's mincemeat to go inside.

You are right, it is a fab recipe. It went down really well. I have another pork loin in the freezer all ready to do it again.