by Kitchen Butterfly
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Kitchen Butterfly's Notes:
I whole pork fillet (about 500g) Ask a question about this ingredient
10 leaves of sage or 1 tablespoon dried Ask a question about this ingredient
1 tablespoon fresh lemon thyme or 1 teaspoon dried Ask a question about this ingredient
1 tablespoon fresh oregano or 1 teaspoon dried Ask a question about this ingredient
1 tablespoon fresh savouryor 1 teaspoon dried Ask a question about this ingredient
1 clove of garlic Ask a question about this ingredient
Pinch of salt Ask a question about this ingredient
2 tablespoons natural yoghurt Ask a question about this ingredient
1/3 cup butter, melted Ask a question about this ingredient
1 Apple, skinned, cored and grated Ask a question about this ingredient
If using fresh herbs, make herb paste by pounding leaves with garlic and salt in a mortar till bruised and soft. If using dried herbs, mince garlic and mix with salt
Ask a question about this stepPut herbs in bowl with yoghurt, melted butter and grated apple.
Ask a question about this stepStir well to mix and taste for seasoning. Adjust to taste
Ask a question about this stepTake pork loin make slices across the length about 1cm apart - till you have hasslebacks. Be careful not to cut right through the loin, you want it to remain slashed but whole
Ask a question about this stepStuff seasoning into each cut and rub all over to cover the fillet Place in a dish and drizzle 2-3 tablespoons of the cider over the meat.
Ask a question about this stepCover and let marinade at least an hour (I did this in the morning and roasted it when I came back from work)
Ask a question about this stepWhen ready to bake, preheat over to 200 degrees centigrade and place pork on a roasting rack above a tray in the middle of the oven, drizzle with another couple of tablespoons of cider and and let roast
Ask a question about this stepAfter 15-20 minutes in the oven, drizzle more cider over pork and let finish off. Total cooking time is about 40-50 minutes
Ask a question about this stepWhen ready, bring out to rest. Then slice and serve with potatoes and jus
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Brette is the Editorial Assistant of Food52.
