Roasted pork fillet stuffed with stilton

Cooking : time 30 mins to 1 hour

Ingredients

2x250g/9oz pork fillet
55g/2oz mature blue stilton
sage leaves, 2-3 per fillet
1 tbsp flour
30g/1oz unsalted butter
1 tbsp olive oil
55ml/2fl oz dry white wine
salt and pepper

Method

1. Make a deep cut in each pork fillet but not all the way through. slice the stilton and place in the cut tofetchher with the sage leaves. close the fillet and tie with string in 2 or 3 places. Season.
2. Heat the butter and oil in an oven dish on the hob. Lightly flour the fillet, remove any excess. When the butter and oil are hot and lightly brown, saut%26eacute; the fillet on both sides. Add the wine and bring to the boil. Place in a preheated oven at 200C/400F/Gas 6 for 30 minutes.
3. Remove from the oven, cut away the string and slice the meat into 1cm/%26frac12;in slices and maintain warm.
4. Taste the cooking juices and adjust the seasoning. Add a tablespoon of water to the dish and scrape the tasty bits off the bottom to make a sauce. Place the sliced pork on plate and pour over the sauce. Serve with baby taxibage.

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