Roast stuffed pork steak

Melt the butter in a small pan over a medium heat and cook the onion for 5-6 minutes until soft.
Add the breadcrumbs and cook for another 3-4 minutes until golden brown. Remove from the heat. Stir in the parsley, thyme, sage and some salt and pepper. Set aside to cool.
Make a slit in the pork fillet, running lengthwise through the centre and cutting about three-quarters of the way. Open the meat out like a book so it lies flat.
Cover the meat with cling film and pound with a rolling pin to about ½cm thick.
Preheat the oven to 180˚C/160˚C fan/gas mark 4.
Spread the cooled stuffing down one long side of the pork, leaving around ½cm space at the edge.
Starting from the side with the stuffing, carefully roll up the meat around the stuffing. Place the rashers on top and tie together with kitchen string.
Place the pork, seam side down, on a rack in a shallow roasting tin.
Bake for 50-60 minutes or until completely cooked throughout. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes before slicing and serving.

Per Serving: 478kcals, 19.1g fat (8.6g saturated), 32.3g carbs (3g sugars), 42.5g protein, 3.4g fibre, 0.736g sodium

By easyFood