This savory Hairy Bikers Stuffed Pork Fillet recipe is made with a tender pork fillet, a savory herb and breadcrumb stuffing, and is wrapped in crispy streaky bacon. This recipe creates an elegant and impressive main course that is moist, flavorful, and perfect for a special Sunday lunch or a celebratory dinner. This delicious dish is hearty enough to serve 4 people.
Hairy Bikers Stuffed Pork Fillet Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 100g fresh breadcrumbs
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh parsley
- 1 apple, peeled, cored, and finely diced
- 1 large egg, lightly beaten
- Salt and freshly ground black pepper
- 1 x 600g pork fillet (or tenderloin)
- 8 slices streaky bacon
- 1 tbsp sunflower oil
How To Make Hairy Bikers Stuffed Pork Fillet
- Prepare the stuffing: Heat the olive oil in a small frying pan over a medium heat. Add the finely chopped onion and cook for 5 minutes until soft. Add the crushed garlic and cook for another minute until fragrant. Remove from the heat and transfer to a large bowl.
- Mix the stuffing: To the bowl with the onion and garlic, add the fresh breadcrumbs, chopped sage, thyme, and parsley. Stir in the finely diced apple, and season with salt and pepper. Add the lightly beaten egg and mix everything together until it’s well combined and holds its shape.
- Prepare the pork fillet: Preheat your oven to 200°C (180°C Fan/Gas 6). Place the pork fillet on a chopping board. Make a long cut down the middle of the fillet, but not all the way through, to butterfly it open like a book. Place a piece of cling film over the pork and use a meat mallet or a rolling pin to flatten it slightly and evenly. Season the inside with salt and pepper.
- Stuff and roll the pork: Spread the stuffing mixture evenly over the inside of the pork fillet, leaving a small border at the edges. Roll the pork fillet up tightly, starting from one of the long sides, to form a neat log.
- Wrap in bacon: Lay the streaky bacon slices side-by-side on a flat surface, overlapping them slightly to form a rectangle. Place the rolled pork fillet at one end and carefully roll it up in the bacon, making sure the bacon completely covers the pork. Secure the ends of the bacon with a toothpick if needed.
- Sear and roast: Heat the sunflower oil in an ovenproof frying pan over a medium-high heat. Carefully place the bacon-wrapped pork fillet in the hot pan, seam-side down. Sear for 2-3 minutes on each side until the bacon is crispy and golden brown all over. Transfer the pan to the preheated oven and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 71°C (160°F).
- Rest and serve: Remove the pork from the oven and let it rest for 5-10 minutes on a cutting board before slicing. This is crucial for the juices to redistribute, ensuring a moist and tender result. Slice into thick rounds and serve immediately.
Recipe Tips
- Don’t overstuff: Be careful not to overstuff the pork fillet. An overly full fillet will be difficult to roll and may cause the stuffing to fall out during cooking.
- Tying is key: While the bacon wrap often holds the fillet together, you can use kitchen twine to tie the pork before searing if you are worried about it unraveling.
- Customize the stuffing: This stuffing is a classic, but you can easily customize it. Try adding a handful of toasted pecans, dried cranberries, or other fresh herbs like rosemary for extra flavor.
- The importance of resting: Resting the pork after it comes out of the oven is the most important step. If you slice it immediately, all the delicious juices will run out, leaving you with dry meat.
What To Serve Hairy Bikers Stuffed Pork Fillet
This impressive pork fillet pairs beautifully with classic roasted vegetables like potatoes and carrots. You can also serve it with a side of creamy mashed potatoes and a simple green vegetable like steamed broccoli or green beans. A rich gravy made from the pan drippings would be a perfect addition.
How To Store Hairy Bikers Stuffed Pork Fillet Leftovers
Refrigerate: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can place slices in a microwave or wrap them in foil and warm them gently in the oven to prevent them from drying out. Freeze: Leftover cooked and sliced pork fillet can be frozen. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Hairy Bikers Stuffed Pork Fillet Nutrition Facts
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 600mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 40g
Frequently Asked Questions
- How can I make sure the pork is cooked through? The best way to know for sure is to use a meat thermometer. The internal temperature of the thickest part of the pork should be 71°C (160°F). It will continue to cook a few more degrees as it rests.
- What is the best way to slice the fillet? Once the pork has rested, use a sharp knife to make clean cuts. Hold the fillet firmly and slice into rounds of your desired thickness.
- Can I prepare this dish ahead of time? Yes, you can. You can prepare and stuff the pork fillet, wrap it in bacon, and then store it, covered, in the refrigerator for up to 24 hours. When you’re ready to cook, just sear and roast as directed.
Hairy Bikers Stuffed Pork Fillet Recipe
Description
The Hairy Bikers’ Stuffed Pork Fillet is a showstopping main course featuring a tender pork fillet butterflied and filled with a savory stuffing of herbs, apple, and breadcrumbs. It is then wrapped in crispy streaky bacon and roasted to perfection, making it a flavorful and elegant meal.
Ingredients
Instructions
- Make stuffing: Sauté onion and garlic. Mix with breadcrumbs, herbs, apple, egg, salt, and pepper.
- Prepare pork: Butterfly the pork fillet and flatten. Season with salt and pepper.
- Stuff and roll: Spread stuffing on the pork and roll it into a tight log.
- Wrap in bacon: Wrap the pork log in overlapping bacon slices.
- Sear and roast: Sear the pork in a hot pan until golden, then roast at 200°C for 20-25 minutes until cooked through.
- Rest and serve: Rest for 5-10 minutes before slicing and serving.
