Method

Trim the pork fillet from fat and cut lengthwise through the middle, to open up with one side attached. Flatten with a pounder or kitchen hammer and fill with all the ingredients. Season, sprinkle with olive oil, garlic, herbs and roll, enclosing the ingredients like a Swiss roll. Repeat the process with all pork fillets. Cut in half to produce 4 portions. Cut a piece of foil and double fold it. Place the pork fillet on foil, season with salt, pepper, rosemary, sage and a thin slice of butter, and roll the fillet in the foil tightly. Twist the ends to tighten firmly. Repeat process with the remaining pork fillets. Put pork fillets in an oven proof pan or dish and place over a pre-heated grill, seal the pork and turn for a few minutes, then place in a pre-heated oven and cook for 20-30 minutes. For mash boil the potatoes, in salted water and cook until soft. Drain from water, add butter and tinned milk and season to your liking. Next, prepare the sauce. In a frying pan sauté the onions and garlic and herbs in some butter and olive oil until cooked. Add sundried tomatoes and Maltese sausage and cook for 2 minutes. Add honey and wine and leave to reduce, then add chicken stock, tomato paste and polpa cook further to reduce again. Finish off by adding the cream cheese and gbejna, whisk into sauce until melted and add cream and cook for 5 minutes. Bring out the pork fillet, unwrap from foil and cut into half at a slant. Place mash potatoes in the middle of the plate and place a little sauce surrounding the mash potatoes, place the halved pork fillet leaning over or against each one and cover with a little sauce.

Serves 4


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