Roast fillet of Yorkshire pork

Serves: 2

Time: 40 minutes

Ingredients

• 800g pork fillet
• 320g Cumberland sausages
• 40g dried cranberries
• 40g dried apples
• 20g diced onion
• Salt and pepper (optional)
• 18 rashers streaky bacon
• 200g new potatoes
• 1 clove of garlic, crushed
• 100g asparagus
• 100g green beans
• 1 carrot, sliced into ribbons using speed peeler

Method

1. Preheat the oven to 150˚C / Gas Mark 3.
2. Trim excess fat of the pork fillet and then butterfly flat, by carefully slicing down the centre of the meat, but not all the way through, to open out the fillet.
3. To make the stuffing, squeeze the meat from the sausages in to a bowl and mix in the cranberries, apples and diced onions, seasoning with pepper and salt, if required.
4. Spoon the mixture on to one side of the pork fillet and then roll the meat back in to a sausage shape.
5. Lay the streaky bacon on cling film, place rolled fillet on top and roll again, wrapping the clingfilm round the meat tightly.
6. Place on baking tray and bake in the cling film for 20 minutes.
7. Take the meat from oven and turn the temperature up to 180˚C. Remove the cling film and return the meat to oven for 5-10 minutes.
8. Meanwhile boil new potatoes until cooked, drain and then crush with the garlic.
9. To blanch the asparagus and green beans, boil the vegetables together in a little water for 2-3 minutes and then refresh in cold water. Divide the vegetables and arrange them in to 2 bundles, then tie each bundle together with a carrot ribbon.
10. Arrange slices of the roast pork fillet on two plates and serve with the new potatoes and the asparagus/green bean bundles.

Allergy advice

Contains wheat (contains gluten).

Healthy eating tip

Sausage meat and bacon are both high in salt – try using less to keep the salt content down.