Sous Vide Pork Fillet Stuffed with Sage and Stilton with Curly Kale and Roast Squash

Sous Vide pork tenderloin stuffed with Stilton

 

This Sous Vide pork fillet a seriously impressive dish to present for a dinner party. Stuff the pork with Stilton and sage, wrap in thinly sliced pancetta or Parma ham, cook in a Sous Vide water bath (apologies if you don’t have one) and then slice thickly so that the cheese oozes out.Serve on a bed of curly kale and scatter cubes of roasted butternut squash all around. It’s a showstopper.

Serves 2-4

1 pork tenderloin/fillet
6 sage leaves
50g Stilton cheese
Salt and freshly ground black pepper
100g pancetta or Parma ham, very thinly sliced

1. With a sharp knife, slice halfway through the pork tenderloin, lengthways and open up. Use a meat mallet or rolling pin to flatten it out a little.

2. Lay the sage leaves, then the Stilton, on the opened out fillet. Roll up tightly.

3. Lay the pancetta/Parma ham on a work surface and then lay the rolled up fillet/tenderloin on top of that. Roll up tightly, then wrap in plastic wrap and tie up the ends.

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4. Seal in a Sous Vide vacuum pack and put in a Sous Vide water bath set at 67.5C for 2-3 hours.

5. After the cooking time, remove from the vac-pac. Heat a little oil in a large frying pan and brown the pork all over.

6. Slice into thick chunks, so that the cheese oozes out.

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7. Serve with cubes of roasted butternut squash on a bed of steamed curly kale.

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1 Comment

Filed under Pork, Recipe Shed, Sous Vide Cooking

One Response to Sous Vide Pork Fillet Stuffed with Sage and Stilton with Curly Kale and Roast Squash

  1. ken

    Nice will try this soon!
    I like my kale pan-fried with fresh chilli and garlic, and squash with some fresh tyme sprinkled on before roasting with some thick balsamic dribbled over it for the last 10 mins in oven K.