- STEP 1
First make the stuffing by mixing all the stuffing ingredients together in a bowl.
Next using a rolling pin beat the meat to flatten the pork fillet then cut in half.
Next lay a large piece of cling film on a chopping board and line up the streaky bacon to the length of the pork fillet.
Then lay the pork on the bacon and put the stuffing on top.
Lay the other half of the pork fillet on top, with the skinnier end on top of the thicker end of the other piece.
Then carefully roll in the cling film into a neat package.
Leave to set in the fridge until you need to cook (can be made the day before)
- STEP 2
Heat the oven to 180C for a fan oven.
Unwrap the pork and place on a baking tray, roast in the oven for approx 40-45 mins.
- STEP 3
Once cooked remove the pork from the tray, set aside to rest and cover in foil.
Add 200ml of water to the baking tray and bring to the boil and lift all the sticky bits from the bottom of the tray.
Strain the liquid into a small saucepan, add any juices from the rested meat along with the ginger wine and cream, simmer.
Mix the cornflour with a little water, add to the sauce and simmer for a couple of minutes until thickened, add salt and pepper to taste.
- STEP 4
Calve the pork into slices, serve with any leftover stuffing and sausage and enjoy :)