“This is a proper Sunday roast with pork, roasties and veg, but it takes less than an hour in the oven and is perfect for two,” says YouTuber and chef Ian Haste.

So there you go – a roast with all the trimmings that doesn’t take all day.

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stuffed pork tenderloin from The 7-Day Basket by Ian Haste (Al Richardson/PA)
(Al Richardson/PA)
stuffed pork tenderloin from The 7-Day Basket by Ian Haste (Al Richardson/PA)
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Nutrition Facts
Peach and sage-stuffed pork fillet with garlic roasties
Amount Per Serving
Calories 913 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 18g113%
Cholesterol 270mg90%
Sodium 1221mg53%
Potassium 2915mg83%
Carbohydrates 62g21%
Fiber 10g42%
Sugar 15g17%
Protein 86g172%
Vitamin A 1383IU28%
Vitamin C 101mg122%
Calcium 171mg17%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Peach and sage-stuffed pork fillet with garlic roasties

Treat yourself to this Sunday dinner.
Cook Time50 mins
Course: Main Course
Servings: 2 people
Calories: 913kcal

Ingredients

  • 150 g chestnut mushrooms very finely chopped
  • 50 g butter
  • 30 g sage leaves
  • 1 slice of wholemeal bread
  • 1 peach peeled, stoned and finely chopped
  • 600 g pork fillet (in one piece)
  • 80 g Parma ham
  • 400 g Charlotte potatoes
  • 2 garlic cloves peeled and crushed
  • Splash of olive oil
  • 10 cherry tomatoes
  • 200 g cavolo nero chopped
  • Salt and pepper

Method

  • Preheat the oven to 220°C/200°C fan/gas 7. Add the mushrooms and 10g of the butter to a hot pan and season, then add three-quarters of the sage and cook for two to three minutes.
  • Roughly chop the bread into crumbs and scatter into the mushrooms with the peach. Cook for a further two minutes until soft and brown.
  • Cut the pork fillet down the middle horizontally to create a pocket for the stuffing, then add the mushroom stuffing and tightly close together. Lay out a sheet of foil about twice the size of the fillet and cover the foil with layers of the Parma ham, creating a wrap effect ready to cover the fillet. Lay the fillet on the ham and tightly pull the ham over the fillet, then use the foil to tightly wrap the pork into a Christmas cracker-type cylinder. Twist both the ends of the foil and place into a heatproof tin.
  • Add the potatoes to a pan of salted boiling water and cook until starting to soften, drain and place in the same baking tin as the wrapped pork. Add the garlic, remaining sage and a splash of oil to the potatoes, season well and bake for 30 minutes, turning the potatoes every 15 minutes.
  • Take the pork out of the oven and unwrap, adding the roast potatoes back to the oven whilst you do this (do not lose the juices created from the pork!). Add the fillet to a hot frying pan and cook along with the cherry tomatoes until the ham is crispy and dark and the tomatoes start to pop. Leave the fillet to one side to rest on a warm plate. Add the cavolo nero to a separate pan with the remaining butter, season and cook over a high heat. If it starts to smoke, add a few splashes of water to start steaming it. This takes about four to five minutes.
  • Add the pork juices to a small pan and reduce them, then serve the fillet cut diagonally into circles and drizzled with any juices, along with the cabbage, tomatoes and crispy roast potatoes.

Nutrition

Calories: 913kcal | Carbohydrates: 62g | Protein: 86g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 270mg | Sodium: 1221mg | Potassium: 2915mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1383IU | Vitamin C: 101mg | Calcium: 171mg | Iron: 8mg

The 7-Day Basket by Ian Haste, photography by Al Richardson, is published by Headline.

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