Home   Lifestyle   Article

Recipe of the week: Ian Haste’s peach and sage-stuffed pork with garlic roasties


By Features Reporter


Peach and sage-stuffed pork tenderloin from The 7-Day Basket by Ian Haste. Picture: PA Photo/Al Richardson/Headline Home.
Peach and sage-stuffed pork tenderloin from The 7-Day Basket by Ian Haste. Picture: PA Photo/Al Richardson/Headline Home.

Treat yourself to this easy Sunday dinner!

Ingredients (serves 2)

150g chestnut mushrooms, very finely chopped

50g butter

30g sage leaves

1 slice of wholemeal bread

1 peach, peeled, stoned and finely chopped

600g pork fillet (in one piece)

80g Parma ham

400g Charlotte potatoes

2 garlic cloves, peeled and crushed

Splash of olive oil

10 cherry tomatoes

200g cavolo nero, chopped

Salt and pepper

Method

1. Preheat the oven to 220°C/200°C fan/gas 7. Add the mushrooms and 10g of the butter to a hot pan and season, then add three-quarters of the sage and cook for two to three minutes.

2. Roughly chop the bread into crumbs and scatter into the mushrooms with the peach. Cook for a further two minutes until soft and brown.

3. Cut the pork fillet down the middle horizontally to create a pocket for the stuffing, then add the mushroom stuffing and tightly close together. Lay out a sheet of foil about twice the size of the fillet and cover the foil with layers of the Parma ham, creating a wrap effect ready to cover the fillet. Lay the fillet on the ham and tightly pull the ham over the fillet, then use the foil to tightly wrap the pork into a Christmas cracker-type cylinder. Twist both the ends of the foil and place into a heatproof tin.

4. Add the potatoes to a pan of salted boiling water and cook until starting to soften, drain and place in the same baking tin as the wrapped pork. Add the garlic, remaining sage and a splash of oil to the potatoes, season well and bake for 30 minutes, turning the potatoes after 15 minutes.

5. Take the pork out of the oven and unwrap, adding the roast potatoes back to the oven. Cook fillet with the cherry tomatoes until the ham is crispy and the tomatoes start to pop. Let the fillet rest on a warm plate. Add the cavolo nero to a separate pan with the remaining butter, season and cook over a high heat. If it starts to smoke, add a few splashes of water.

6. Add the pork juices to a small pan and reduce them, then serve the fillet cut diagonally into circles and drizzled with any juices, along with the cabbage, tomatoes and crispy roast potatoes.

The 7-Day Basket by Ian Haste. Picture: PA Photo/Al Richardson/Headline Home
The 7-Day Basket by Ian Haste. Picture: PA Photo/Al Richardson/Headline Home

The 7-Day Basket by Ian Haste, photography by Al Richardson, is published by Headline, priced £25. Available now.



This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More