Jeanne offers us a comprehensive guide to setting up your grill for perfect results – this method works brilliantly with the soft cheese and apple-stuffed pork, which is drizzled with Cognac for an extra-punchy flavour. Starting with the thought "Hhmm, Pork & Prunes...?" this delicious stuffed pork fillet recipe has evolved into a mouth-watering roast for 6. Unlike a barbecue where everyone brings just enough meat to feed themselves, at a braai, people bring enough food to see them through a nuclear apocalypse. 19.3 g Use the heel of your hand to flatten the meat gently, Sprinkle the meat with salt and black pepper, then spread the Boursin cheese over the entire interior of the pocket. Lay the double-butterflied pork fillet out across the bacon. Place the grill on the barbecue and voila, you are ready to cook. Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the … Spread the mushroom mixture across the pate. Bake in the top half of the oven for 1 hour. Gravy from meat juices, home-made chicken stock and veg water with a little cornflour. Sprinkle with freshly ground black pepper. Lightly brush the roasts all over with the olive oil, Prepare an indirect fire (see above for instructions) in a kettle barbecue. Remove and leave to rest on a chopping board for 5-10 minutes covered in tin foil. Spread each rasher out using the back of a knife/your thumb until increased in length by ~20%. What could be simpler – or more delicious? Lay the streaky bacon out across a chopping board in rows. Cut the prunes lengthways along one side and remove the stones, then fill with teaspoonfuls of Boursin. Tie the fillet round with string at about 2 inch (5 cm) intervals to hold the whole thing together, slip a long palette knife under its length and transfer to the buttered roasting tin. Here, I’ve stuffed my tenderloin with sweet red apples, peppery Boursin cheese, a sprinkle of sage and a drizzle of Cognac. Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers. It may be worth leaving in a sieve for the excess juices to drain. Position a foil drip tray between the two piles to keep them apart. and a little patience, it’s considerably easier than the faff of sausages that burn so easily. Place on a baking tray and cook in a pre-heated oven (200C / 180c Fan) for 40 minutes or until cooked through and bacon browning. Although a pork tenderloin is not the most massive cut of meat, it is considerably more meaty than a pork banger and perfect for the braai. Fold the bacon rashers over the top of the back of the pork fillet ensuring all of the pork fillet is covered by bacon. Gently fry the onions, mushroom and garlic in the olive oil. Jeanne is a South African by birth and a Londoner by choice. Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers. The fillet should now be 3 times its original width – top third to one side and middle third to the other. Make the stuffing: In a skillet over medium heat, heat the oil. And thirdly, there’s the question of what to braai. Combine all pork stuffing ingredients in a bowl and mix thoroughly by hand. i.e. You should have about 1/2 cup of breadcrumbs. Then transfer the fillet to a dish to keep warm and now make the gravy. using a very sharp knife, cut a slice 95% of the way across along the length of the fillet – 1/3 of the way down. You need to have enough rashers that side by side they are wider than your pork fillet is long. … … Open each one out flat and season generously with black pepper. Carrots, quartered lengthways and roasted in butter, basil & lemon juice (Optional: small amount of extra virgin olive oil). Firstly, a braai is all about the over-catering. Take the pork fillet and double-butterfly it. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Her blog CookSister was named as one of the Times Online's top 50 food blogs in the world and is also a four-time winner of the Best South African Food Blog. Pre-heat the oven to 200C/400F/Gas Mark 6. Lay the prunes along the middle of each tenderloin, then close up and wrap with the Parma ham. No self-respecting braai would countenance the addition of pork bangers or burger patties. Leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below. Trim away any fat and membrane from the pork tenderloins and split lengthways, without cutting right through. If you aren’t still eating leftover meat a week later, you haven’t had a proper braai. Once the briquettes have had time to ash over (about 40 minutes), transfer half of them to the other side of the barbecue. When cooked, toss in a knob of butter and a small turn of black pepper. The salty flavour of Parma ham combines well with the sweetness of prunes to enhance the succulent pork in this recipe. Using a very sharp knife slice the chicken breast into several thin, wide slices and set aside. Spread the Pork stuffing evenly across the chicken. Cover with foil and bake for 15 minutes, then remove the foil and cook for another 30 minutes, or until the pork is cooked through and the Parma ham is crispy. People seem to be nervous of barbecuing anything bigger than a burger patty but there’s no need to be – with the assistance of a kettle charcoal barbecue like a Weber (braai purists, avert your eyes!) Oh no, we are all about massive hunks of meat – the bigger the better! Don’t be too precious when stuffing the prunes – a bit of the soft cheese smeared on the outside is fine. For the pork: 400g tenderloin of pork 6-8 rashers good quality streaky bacon For the stuffing breadcrumbs from 4 slices white bread 2 small onions, finely chopped 1 tbsp fresh thyme leaves about 5 sage leaves, chopped 60g butter 1 tbsp sunflower or other cooking oil (not olive) 1 tbsp lemon juice zest of 1/4 lemon For the creamy mushroom sauce: For the uninitiated, a braaivleis (literally 'grill meat') or braai is the South African version of the English barbecue. Fillet of pork with honey and sesame seeds, carrot and ginger sauce, Hoisin and ginger-marinated pork with fragrant squid broth, Lay the meat on a chopping board and make a long horizontal cut along the length of the pork loin, making a pocket in the meat and taking care not to cut all the way through. Total Carbohydrate Gas and disposable barbecues are too embarrassing to even discuss! Place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the pork, spread the chicken with the back of a knife to thin & broaden each slice). For me the differences are subtle but significant. Meanwhile, pulse the bread slices in a food processor until you make coarse crumbs. This fantastic barbecued stuffed pork fillet recipe delves deep into the art of the barbecue. Remove from the oven and leave to rest for 5 minutes in a warm place, then carve into slices and serve with the celeriac and parsnip mash. Allow to rest for 5 minutes, then carve and serve, Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce, Everything you need to know about barbecue, 60 minutes, plus time to preheat the barbecue, , (about half a pack) preferably Boursin cheese with black pepper, Join our Great British Chefs Cookbook Club.