Just two things before we get cracking, first I’d use pork fillet (tenderloin) next time but only had a small joint of pork in the freezer and couldn’t be bothered to go ashore again as our outboard engine has died AGAIN……. (Hate rowing, I go around in circles and get very cross much to the amusement of the Boss!)
For the stuffing, I’d just finished making the mushroom bites mixture so took a few tablespoons of that as well as some of the onion and sliced chestnut mushrooms. Super quick delicious meal!
Cut the meat open, put between cling film sheets and release any tension by bashing them thinly. Don’t get carried away or you’ll break the fibres too much (speaking from experience here..)
Stuff with your mushroom filling, roll up and tie or use a wooden skewer to hold together. Sear on all sides.
Pop the onions and mushrooms in a tin with a little oil. Roast at 200 degrees for 15 mins.
Add roughly 150ml of cider and a generous spoon of Dijon mustard. Continue cooking for another 5 mins or so. Check pork is cooked throughout.
Remove meat from the pan to rest. Bubble the juices to reduce then add cream. I used about 50mls (oops forgot to measure).
Once the sauce is at your preferred consistency carve the meat and spoon sauce over.
Served with a quick courgette and carrot stir fried “noodles”, it was pretty good. Enjoy 🙂
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