Pork Scotch Fillet Stuffed with Spinach and Swiss Brown Mushrooms
1 Large Pork Scotch Fillet (Whole) – ask your Mick’s Meat Barn Butcher to butterfly it to a 20mm thickness
1 Punnet Swiss Brown Mushrooms, finely chopped
5 cups Baby Spinach
1 tbsp Fresh Thyme Leaves
1/4 cup Parmesan Cheese
2 large Shallots, finely sliced
3/4 cup Chicken Stock
3 tbsp Dry White Wine
2 tbsp Thickened Cream
Sea Salt & Pepper, to taste
Serve with fresh green beans and crunchy roasted potatoes.
Step One - Preheat the oven to 180c.
Step Two - In a medium sized frying pan heat the olive oil until just sizzling. Add the swiss brown mushrooms and season with sea salt & pepper. Cook, stirring for 3 minutes or until just tender.
Step Three - Add the spinach to the pan and cook for 2 minutes, or until just wilted. Transfer the mushroom and spinach mixture to a colander to drain.
Step Four - In a small bowl combine two tablespoons of olive oil with half of the thyme and season with salt & pepper. Rub the mixture over both sides of the pork scotch fillet.
Step Five - Remove any excess liquid from the spinach and mushroom mixture. Spread the mixture over the inside of the pork, leaving a 5cm border along one side. Sprinkle with parmesan. Roll the stuffed pork scotch fillet, from the side covered with filling, so that it forms a cylinder and secure with kitchen twine or toothpicks.
Step Six - In the frying pan heat the olive oil over a medium to high heat and sear the pork on all sides. Transfer the pork to a roasting tray, seam side down and place in the oven. Cook for 70 minutes, or until cooked through. Remove from the oven and cover with foil. Allow to rest for 10 minutes.
Step Seven - Return the frying pan to the stove and over a medium to high heat combine the shallots, chicken stock, wine, cream and thyme. Season with sea salt & pepper. Simmer until the sauce thickens.
Step Eight - Slice the pork and serve alongside the sauce with fresh green beans and crunchy roasted potatoes.