Stuffed Fillet Of Pork In Filo Pastry
|Garlic||1⁄2 Clove (2.5 gm)|
|Thyme sprigs/Marjoram sprigs||2|
|Freshly ground black pepper||To Taste|
|Dessert prunes||1 Cup (16 tbs), pitted|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Pork fillets||800 Gram (4 Fillets, 200 Gram Each)|
|Filo pastry sheets||8|
|Melted butter||1⁄4 Cup (4 tbs)|
Preheat oven to 190Â°C (375Â°F).
In work bowl finely chop the vegetables, the garlic and the herbs.
In a saucepan, using some of the butter saute the vegetables.
In the work bowl finely chop the prunes and add to the vegetables, continue to saute, add the wine, the honey and the breadcrumbs, cook for a further 5 minutes.
In a frying pan using the rest of the butter lightly brown the fillets.
Spread out the filo pastry, two sheets for each fillet, place the fillet on the pastry and cover the fillet with the stuffing.
Fold the sides of the pastry over the fillet and roll the fillet in the pastry.
Brush the pastry with the melted butter and arrange the wrapped fillets on a baking tray.
Bake until the pastry is golden brown, about 20-25 minutes.