Pre-heat oven to180`c. In a skillet, fry the onions and thyme together until light brown. Add the chopped sausage, seasoning and garlic and fry for further 10 minutes. Add the white wine and reduce by ¾. Set aside to cool. On a clean chopping board, remove any fat from the pork fillet and use a sharp skewer to make an incision all the way through. Season the fillet with salt and pepper and fill with the stuffing mix. Roll the pork fillet to even out the filling and seal tightly in cling film and then foil. Bake in the oven for 20 minutes or until cooked through. Serve the pork fillet sliced into thick pieces with a slice of goats` cheese in between each piece.
Serves 2Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan