Sunday, June 04, 2006

Pork filet with figs

The sun has finally arrived. Sunset near to Paris brings out the colours of the season. For this week's menus, I wanted to concentrate on the Mediterean style, Greece, Italy, or this recipe which comes from Spain, or more precisely from Catalonia.

4 spoons olive oil
1 chopped onion
2 chopped garlic cloves
8 chopped black or green olives
4 dried chopped figs
3 slices of bread for breadcrumbs
25 gr chopped almonds
1 spoon lemon juice
1 spoon chopped parsley
1 egg yolk
900 gr deboned pork filet
Salt and pepper
  • Preheat the oven to 200°c.
  • Sweat the onion and the garlic with 3 spoons of hot olive oil.
  • Take off the heat, and add the breadcrumbs, figs, olives, almonds, lemon juice, parsley and the egg yolk. Season with salt and pepper.
  • Remove the string from the pork filet and unroll. Spread half of the stuffing over the pork, then roll up the roast, starting with the thicker end.

  • Replace the string.
  • Add the rest of the oil to a baking tray, and roast the pork for an hour.
  • Use the remainder of the stuffing to roll into balls, and add to the roast to cook for the final 15 minutes.
  • Out of the oven, leave the pork to rest for 10 minutes before slicing.
  • Serve with the stuffing balls, and covered in the roasting juices.

Can also be served cold.

Originally uploaded by hberthone.

No comments: