Very easy to make, juicy and soft.
Ingredients:
20gr butter
2 smoked streaky rashers (roughly 110gr)
1 apple (roughly 75gr once prepared)
1/2 onion (roughly 50gr)
60gr fresh breadcrumbs
2 eggs
1 Tbsp of dry sage
1 full pork fillet (once cleaned, this is 780gr)
A slug of olive oil
Method:
Dice the rashers and fry them up with the little butter until cooked but not hardened and crispy - set aside
Peel, cork and grate the apple
Mix well all the ingredients for your stuffing in a bowl
Pat dry the pork fillet, then use a sharp pairing knife and remove all the white bits, there will be some fat, but mainly you want to take out the outer thin skin of the tendons, as they'd get quite hard when cooking
Using a big, wide roast knife cut the fillet in two, leaving an edge uncut, and open it like a book - use your hands to judge the tickness, it must be even everywhere: as this is almost never the case, keep making small incisions in the meat (horizontally) to flatten it all up
Spread the stuffing all over the meat, leaving a small little border all around, and ensuring it's an even layer
Cut out 6-7 pieces of kitchen string (use natural fibers, nothing plastic)
Roll up the fillet carefully and not too tight, so that the stuffing doesn't get out
Tie the fillet with the string pieces positioning them not that close to each other and not tightening them too much (otherwise the stuffing will get out), then cut out the excess string
Put a slug of olive oil on a baking tray, and roll the fillet over it so that it gets wet all over
Cover it all well with tinfoil, ensuring to tighten the tinfoil to the edges of the tray, as you want the steam to remain inside
Pre-heat the oven at 200 degrees C
Bake at 180 degrees C for 25 mins
Remove the pieces of string, then cut out thick slices
TIP: you can prepare the fillet in advance and store it in the fridge, then bake it whenever (it keeps raw in the fridge for 1 day)