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Woman's Weekly first published this recipe way back in 1913! A tasty idea for Sunday lunch, simply serve with some roast potatoes
- 1 pork fillet (about 600g/1¼lb)
- 4 tbsp breadcrumbs
- 2 tbsp suet
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
- 1 medium egg, beaten
- 1 tbsp oil
- 1 onion, peeled and sliced into rings
- 2 large carrots, peeled and cut into strips
- 125g (4oz) lardons or chopped bacon rashers
- 600ml (1 pint) hot chicken stock
- Parsley, to garnish
- Trim the fat and tendons off the pork. Slit the fillet down the middle, but not quite through. Open it out and bash it with a rolling pin to flatten it out as much as you can. Trim to a neat rectangle.
- Mix the breadcrumbs, suet and parsley with plenty of seasoning and bind the mixture with the egg.
- Put stuffing on the fillet, roll it up tightly and tie it with string at intervals along the length.
- Heat a fairly deep frying pan, add oil and brown pork all over for about 6 mins. Take meat out and put onion, carrot and bacon into the pan. Fry for 5 mins to brown the veg a little, then put the pork fillet on top, pour over the stock, cover and simmer for 45-50 mins until meat and veg are tender. Leave for 5 minutes before removing string, slice meat and serve.
Top Tip for making Braised fillets of pork
In 1913 recipes were sent in by readers who could win the prize of a tailor-made "costume" for the best one each week!