Cooking For 1966 STUFFED PORK FILLETS

Press, Volume CV, Issue 31057, 12 May 1966, Page 2

Cooking For 1966 STUFFED PORK FILLETS

[Bp

CELIA TIMMS]

Three fruits, all of them tart, blend very successfully with pork. They are pineapple, apple and prunes. This recipe uses prunes and the result is a most appetising pork dish. It is stuffed pork fillets, or tenderloins. Ingredients: Required number of pork fillets, one a serving. Fresh white breadcrumbs. Onion. Parsley Bacon rashers Orange peel (grated) Prunes Salt and pepper 1 egg

Method: Using the required number of pork fillets, split each one through the middle, leaving a hinge like a bread roll, and beat until flattened. Spread each fillet with a stuff ing made from the breadcrumbs, grated onion, chopped parsley, finely; chopped bacon rashers, grated orange peel, salt and pepper. The quantity of these ingredients depends upon the number of fillets to be filled. Mix all well together and moisten with beaten egg. Spread each fillet with this mixture and then cover stuffing with previously stoned and soaked prunes. Close fillet securely and tie with string or coarse thread. Place in a baking dish or casserole with a small quantity of dripping or oil. Bake in a mod-

erate oven, basting frequently, for 40 minutes. About 15 minutes before they are cooked, place on top of each fillet, half a rasher of bacon. Serve with a rich brown gravy, flavoured with mustard if desired.