BLUE CHEESE-STUFFED PORK FILLET
For the coals or the kettle braai
Stuff these guys at home, wrap them tightly in cling film, and refrigerate. Then you simply braai them when you get to your campsite.
(enough for 4) 1 kg pork fillets 2 teaspoons paprika salt and black pepper to taste 2 tablespoons olive oil 8–10 strips of bacon 1 onion, finely chopped 4 cloves garlic, finely chopped 250 g brown mushrooms, chopped 1 red pepper, chopped 1 jalapeño chilli, chopped 50 g pecan nuts, chopped 1 cup crumbled blue cheese 125 g baby spinach, stems removed
1 Butterfly the pork fillets yourself or ask your butcher to help. Put each butterflied fillet between two layers of cling film and flatten it with a rolling pin so that the meat is about 1½ cm thick. Rub the olive oil onto the meat and flavour to taste with paprika, salt and black pepper. 2 Fry the bacon until cooked but not crispy. Remove from the pan and keep to the side. In the same pan (in the bacon fat) fry the onion, garlic, mushrooms, pepper and jalapeño chilli for about 10 minutes until soft. Flavour the mixture to taste with salt and pepper. 3 Fold open the fillets and place the bacon strips in a single layer on top. Now pack a layer of spinach leaves, and then the mushroom mixture. Sprinkle the nuts and blue cheese on top. 4 Roll the fillets up lengthwise and tie it firmly with kitchen string. 5 Braai the fillet for 15–20 minutes over medium coals. Turn the meat every 3 minutes and ensure all sides braai evenly. 6 Let the meat rest for 5 minutes on a chopping board, cut into slices, and enjoy!
go! Drive & Camp says
If you don’t like blue cheese, rather use feta. >