Apple balsamic and basil Pork scotch fillet recipe
Medium
Prep 20 min Marinate 1 hour to Cook 1 hour 20 min Rest 10 min
This Apple balsamic and basil pork scotch fillet recipe is the perfect dish for Spring. Full of flavour from the apple balsamic marinate and aromatic seasoning, I’m sure it will be bookmarked as your next favourite roast recipe!!
Ingredients
- 1.8kg pork scotch fillet/collar butt
- Marinade
- ½ cup Lirah Apple balsamic or similar
- 8 cloves garlic
- Pinch of salt
- 2 tsp pink peppercorns
- ¼ tsp cinnamon
- Pinch chili flakes
- 10 basil leaves
- ½ cup cream
- ½ cup Lirah sweet apple vinegar
- 2 cups chicken stock
For the stuffing
- 1 tbsp butter
- 65g prosciutto, chopped
- 1 brown onion, finely diced
- 150g packham pears diced
- 7 dried figs, diced
- 30g spinach, chopped
- 50g pistachio nuts, shelled and chopped
- ¼ cup fresh breadcrumbs
- Kitchen twine
Recipe Steps
Pre heat the oven to 180c.
Cut along the edge of the scotch fillet to open it up to produce a reasonably flat piece of pork. In a food processor, combine the apple balsamic with the garlic, salt, peppercorns, cinnamon, chili and basil.
Place the pork, open flesh side down onto a tray and rub a generous quantity of the marinade into the meat, reserving the remainder of the marinade. Allow to marinate for at least 1 hour in the fridge.
Mix the remainder of the marinade with the cream, apple vinegar and the chicken stock, and set aside.
For the stuffing, melt the butter into a fry pan and add in the prosciutto, fry for a couple of minutes then add in the onions; sweat off for 3 minutes until softened. Add in the pears and cook for 2 minutes; stir through the figs, spinach, pistachio nuts and the fresh breadcrumbs. Season with salt and pepper and set aside to cool slightly.
Turn the pork over into a baking tray with the un-marinated flesh side facing up. Place the stuffing mixture onto the pork and roll up firmly, securing the rolled pork with the kitchen twine.
Place the roast into a baking dish and pour over the remaining marinade. Bake the pork for 1 hour and 20 minutes basting every 15 – 20 minutes. Allow the pork to rest for about 10 minutes covered with foil before slicing. Strain the sauce and skim off any excess oil. Serve hot.