Roasted spiced pork fillet, brioche & pumpkin stuffing

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Roasted spiced pork fillet, brioche & pumpkin stuffing

Serves 2-4


  • 1 x Pork fillet
  • 100g Brioche roughly torn
  • 220g sausage meat
  • 50g Pumpkin (peeled & diced)
  • 50g smoked bacon lardons
  • 10g Chopped parsley
  • 10g Chopped sage
  • Half chopped onion
  • Half teaspoon of 5 spice powder
  • Quarter teaspoon of mace
  • Quarter teaspoon of nutmeg
  • Salt & pepper
  • 50g butter
  • Vegetable oil

First make the stuffing.
Cook the bacon in half the butter until lightly coloured, add the onion, mace and nutmeg and cook until the onion is soft. Cool. Add the cooled bacon mix to the sausage meat, brioche, parsley, sage and pumpkin. Mix well and season with salt and pepper.
Use the remaining butter to grease a baking dish and pack in the stuffing. Place in a Pre-heat a fan oven at 185c for 30 minutes.

Rub the pork fillet with a little vegetable oil and dust all over with the 5 spice powder. Season with salt. Heat a non-stick frying over a high heat, add a little vegetable oil, and sear the pork fillet all over until nicely browned. Transfer to a lined baking tray and cook in the oven for 10 minutes. Remove and leave to rest in a warm place.
Serve the pork fillet and stuffing with roasted winter vegetables and cranberry or apple sauce.

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