Fried pork fillet with sage and onion stuffing and sauce

Looking for a delicious Sunday lunch recipe that will impress your guests? Our roast pork with sage and onion stuffing and sauce is the perfect choice! Juicy pork loin stuffed with a delicious combination of sage and sausage meat forms the succulent and flavorful centerpiece of your meal. Please note that this recipe contains pork and is intended for non-Muslims only. Prepare to tantalize your taste buds with this popular dish accompanied by a rich and savory sauce. Your family and friends will be begging for seconds!

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • a few sage leaves, chopped
  • 25g fresh breadcrumbs
  • 4 good quality sausages, skinned
  • 1.6 kg boneless pork fillet
  • 2 tbsp flour
  • 400 ml chicken or beef stock
  • 100 ml apple cider

Tip

For crispy crackling…
For really crunchy
crackle of the score
Skin all over the body without
into the cutting
Meat. If you are
I’m not sure, ask yours
butcher to do it
to you.
Once the pork
is cooked when the
Crackling is not like that
crispy as desired,
Heat grill to high
and grill the pork
a few minutes until
crisp. Keep an eye
on it, but to do it
make sure it doesn’t burn.

Preparation steps

  1. Heat the oil in a saucepan and cook the onion for 5 minutes until soft. Remove from heat.
  2. Once cooled, place the cooked onion in a bowl.
  3. Mix in the sage, breadcrumbs, sausage meat and some spices with the cooked onion.
  4. Untie the pork and score the skin well with a sharp knife.
  5. Cut the length of meat and then open it like a book so you can stuff the sausage meat inside.
  6. Close the pork back up to resemble its original shape, tying with string at intervals to hold it together.
  7. Weigh the pork so you know how long it needs to cook.
  8. Preheat the oven to 240°C/220°C fan/gas 9.
  9. Rub the roast all over with salt and pepper.
  10. Place the grated roast in a roasting tray.
  11. Cook the roast for 25 minutes.
  12. Set the oven temperature to 180°C/160°C fan/gas 4.
  13. Cook the roast for a further 20 minutes per 450g/1lb.
  14. Remove the cooked pork from the oven and check to see if it is cooked through.
  15. The juice that comes out should be clear.
  16. Place the cooked pork in a bowl and cover with foil to rest.
  17. Spoon most of the fat from the roasting tray, leaving the meat juices behind.
  18. Place the tray on the stove or pour the meat juices into a frying pan.
  19. Stir in the flour for 1 minute, followed by the stock and apple cider.
  20. Let the mixture bubble for a few minutes.
  21. Strain the sauce into a jug.
  22. Serve the sliced ​​pork with cracklings, potatoes, sauce and vegetables.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
572 36g 13g 10g 2g 1g 52g 0.99g

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Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • dulcimer
  • Sharp knife
  • Large mixing bowl
  • casserole dish or frying pan
  • measuring spoon
  • measuring cup
  • Grill (optional)

Allergen information

This recipe contains the following allergens:

  • Wheat (breadcrumbs)
  • Sausages (may contain allergens, please see packaging for details)
  • Chicken or beef broth (may contain allergens, please see packaging for details)

Storage and leftovers

If you have leftovers or want to save the dish for later, follow these guidelines:

  1. Allow the pork roast to cool completely before storing.
  2. Place leftovers in an airtight container or wrap tightly in aluminum foil.
  3. Store in the refrigerator for up to 3-4 days.
  4. To reheat, place leftovers in a preheated 350°F (180°C) oven for about 15-20 minutes or until heated through.

Health Benefits of “Fried Pork Tenderloin with Sage-Onion Stuffing and Sauce”

Fried pork tenderloin with sage and onion stuffing and gravy is a delicious and filling dish that not only pleases the taste buds but also offers several health benefits. This recipe contains a combination of nutritious ingredients that contribute to overall well-being. Let’s explore some of the key health benefits of this delicious dish:

1. Lean protein source

The boneless pork loin used in this recipe is a lean cut of meat and provides a significant amount of high-quality protein. Protein is essential for the growth, repair and maintenance of body tissue.

2. Nutrient-rich sage

Sage is a herb that gives the dish a special flavor. It is rich in essential nutrients such as vitamins A, C and K, as well as minerals such as calcium and iron. Sage is also known for its potential health benefits, including improved digestion and improved brain function.

3. Fiber from onions

The finely chopped onions used in the filling of this recipe provide a good amount of fiber. Fiber is crucial for maintaining a healthy digestive system, preventing constipation and regulating blood sugar levels.

4. Healthy fats from olive oil

Using olive oil in this recipe provides a source of heart-healthy monounsaturated fats. These fats have been linked to lower rates of heart disease and improved cholesterol levels.

5. Breadcrumbs for texture and fiber

Fresh breadcrumbs are incorporated into the filling, which provides both consistency and a small amount of fiber. Fiber aids digestion and promotes satiety, which can have a positive effect on weight control.

6. Nourishing broth

Adding chicken or beef broth to the sauce not only enhances the flavor but also provides important nutrients. Broth is typically rich in collagen, gelatin, vitamins and minerals that support joint health, skin health and overall immunity.

7. Aromatic apple cider

Apple cider is included in the recipe to add depth and complexity to the dish. Although consumed in smaller quantities, apple cider contains antioxidants and polyphenols that may contribute to better cardiovascular health.

Overall, this pork roast with sage and onion stuffing and gravy is not only a delicious meal but also offers a number of health benefits. This recipe contains nutrient-dense ingredients, lean proteins, and heart-healthy fats and can be enjoyed as part of a balanced diet.

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