Pork Fillet and Sage Roulade

This attractive dish serves 4

INGREDIENTS

• 2 Fillets of Pork
• Prenzel Butter Sunflower or Garlic Infused Rice Bran Oil
  
• 1 onion - chopped
  
• 4 cloves garlic - chopped
  
• 12 sage leaves chopped or 2 tsp dried sage
  
• 2 slices bread crumbed
  
• 1 egg - beaten
  
• 1 Tbsp Prenzel Apple Schnapps or Apple Syrup
  
• About 10-12 or so Spinach leaves
• 2 or 3 Tbsp Prenzel Smoked Garlic Vinegar Sauce

METHOD
Preheat oven to 180°c.

For the stuffing:
Sauté Onion and Garlic in Prenzel Butter or Garlic Oil without browning. Add Sage and crumbed bread, Apple Schnapps, and then add the beaten egg gradually to bind. (Don't make the stuffing too wet). Season to taste.

Wilt the Spinach leaves over steam or plunge into boiling water for a few seconds then into ice cold water.(squeeze off as much water as you can).
Cut Pork Fillets in half lengthwise, then flatten out with meat mallet. Cover pork fillet with stuffing (Not to thickly or it will ooze out). Place Spinach leaves over the stuffing.
Roll the pork fillet into roll shape (Secure the Pork roll with a skewer or string). Pour over Prenzel Smoked Garlic Vinegar Sauce and roast the meat for 40 Minutes or until cooked to your liking.

The Fillet is the tenderest part of the pig and as such it has been flattened. It will cook quickly. Enjoy!!!

Allow to rest for 10 minutes before slicing. Serve on a bed of Spinach with a Mushroom Risotto and Roasted Capsicum.