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For the gravy
- 2 Tbsp.
Plain flour
- 500 ml
Chicken stock
- 75 ml
White wine
1 Start by making the stuffing. Heat oil in a medium frying pan and gently cook onion for 8min, stirring occasionally, until softened. Stir in apple, sage and some seasoning and cook for a few min. Set aside to cool.
2 Preheat oven to 220°C (200°C fan) mark 7. To butterfly the pork: position one fillet in front of you. Holding a knife parallel to the board, make a horizontal cut along the length of the fillet about 1cm (1/2in) up from board – stop cutting just before you reach the opposite edge of the pork, so the slices remain attached. Open out the fillet, then make further slices to flatten it out and create as large a rectangle as possible with an even thickness. Repeat with remaining fillet.
3 Lay 6 rashers of bacon side-by-side with about 1cm (1/2in) space between the slices. Lay a pork fillet cut-side up across the middle of the slices (adjust bacon if needed).
4 Mix breadcrumbs and egg into cooled onion mixture. Top the pork on the bacon with half the stuffing, spreading to level. Starting from one of the long edges, roll up the fillet, move to base of the bacon strips, then wrap them around the loin, stretching a little as you go. Secure in place with sections of string. Repeat with remaining bacon, loin and stuffing.
5 Heat oil in a large frying pan over medium-high heat. Brown fillets on all sides, then lift on to a baking tray, setting pan aside to make gravy later. Continue cooking fillets in the oven for 25-30min or until cooked through.
6 When cooked, lift fillets on to a board and cover loosely with foil. Discard excess fat from the baking tray, then add a splash of water to the tray and using a wooden spatula scrape up all the flavoursome cooked brown bits from the tray. Empty into a jug and add the stock.
7 To make the gravy, return frying pan to medium heat and add the flour. Cook, stirring, for 1min. Gradually add wine, followed by the stock, then return to medium hob heat, stirring constantly, until thickened. Check seasoning and strain through a fine sieve into a jug.
8 Remove string from pork and cut into thick slices. Serve with the gravy.
Get ahead
Prepare to end of step 4 up to 3hr ahead. Cover and chill. Complete recipe to serve.
Per serving:
Calories: 439
Protein: 51g
Fat: 20g
Saturates: 6g
Carbs: 11g
Total sugars: 4g
Fibre: 1g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
