Knob of butter
1 small red onion, finely chopped
1 garlic clove, crushed
1 ½ tbsp chopped fresh sage
40g / 1 ½ oz vacuum-packed cooked chestnuts, roughly chopped
25g / 1oz fresh breadcrumbs
500g /1lb 2oz pork fillet (1 large or 2 smaller halves)
3 tbsp olive oil
Preheat the oven to 190°C/fan170°C/gas 5. In a frying pan, heat the butter and 1 tbsp olive oil and gently fry the red onion, finely chopped, for 5 minutes. Add the garlic clove, the sage and chestnuts, and cook for a few minutes.
Add the onion and chestnut mixture to a bowl with the breadcrumbs. Season and mix well. Take the pork fillet, make an incision along the length(s) and stuff with the chestnut mixture. Tie with kitchen string, at intervals, along the length of the pork, dotting sage leaves under the string.
Heat 2 tbsp olive oil in a large ovenproof frying pan, brown the pork on all sides, then transfer to the oven and cook for 15-20 minutes. Rest for 10 minutes then remove the string and carve into thick slices.
25g / 1oz butter
2 tbsp plain flour
2 tbsp caramelised onion chutney
1-2 tsp marmite
500ml / 18fl oz beef stock
Melt the butter in a small pan, then add the flour, onion chutney and marmite and mix to a paste. Cook for 2 minutes before gradually adding the stock. Bubble for 5 minutes, then season and serve.