Pork Pencils

Preparations like the one below is rather more fiddly than the ones in which I usually indulge, but is well worth the effort for a special meal. Port fillet is not the cheapest cut available, so it has to remain an occasional treat, but it is luxuriously rich. Roast potatoes balance this richness well, and Brussels Sprouts nicely offset the sweetness of the meat.



1 sprig rosemary.

4 sage leaves.

½ cup parsley.

¼ teaspoon black pepper.


½ cup breadcrumbs.

¼ cup olive oil.

2x300g pieces of pork fillet, trimmed.

25g butter.

¼ cup oil.

3 cloves garlic, whole.

½ cup red wine.

½ cup cream.



Strip the leaves from the rosemary stem and combine with the sage, parsley, salt, pepper, oil and breadcrumbs. Chop and pound to a paste, or zap with a kitchen wand. With a utility knife, cut a hole lengthwise almost through the fillets, then push a sharpening steel through to enlarge the holes. Stuff the fillets with the herb mixture, sealing the ends with steel skewers or toothpicks and wrap them in kitchen foil.



Pre-heat the oven to 200°C. Place the meat parcels on a baking dish and bake for 40 minutes. Remove from the oven, drain out the juices and reserve, and allow the meat to rest while preparing the sauce.

Melt the butter and oil together in a small skillet and fry the garlic until golden then add the wine and the reserved juices. Simmer until reduced by half

Add the wine to the skillet, incorporating all the pan juices, and allow to reduce by half. Add the cream and bring back to the boil. Puddle half onto warm plates, place the meat on top and drizzle the remainder over the meat.


Serves: 2.


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