INGREDIENTS
4 x 6oz piece of fillet of pork
4oz mincemeat
4 pieces streaky bacon
1tbsp oil
3oz butter
2 chopped shallots
½ tsp allspice
4 tbsp dark mild
¼ pt thickened stock
1tbsp chopped parsley
Salt & pepper
METHOD
1. Cut the pork fillet ½ “ from one end to ½ “ from
the other, not all the way through to make a pocket in each;
2. Fill with some of the mincemeat;
3. Stretch the streaky bacon using the back of a knife and use this to wrap
around the back to seal the mincemeat in;
4. Heat the oil and add 1oz butter;
5. Colour the pork and put into the oven 200° c for 6-8 minutes and cook;
6. Take out and throw away fat;
7. Add 1oz butter to the pan and add finely chopped shallots, soften, do not
colour;
8. Add allspice, beer and reduce by two thirds;
9. Add stock and bring to the boil;
10. Shake in 1oz butter;
11. Add parsley and check seasoning;
12. To serve, pour over the pork.
BEER SUGGESTION: DARK MILD (3.5% ABV)
Rich, creamy, a consistent award winner; popular guest beer with lovers of a
good mild