Today, our roast dinner is Pork Orloff, a traditional French dish that you can buy ready-prepared at the butcher's in France. It's a pork fillet stuffed with cheese and bacon.
If you want to make your own, here's what you'll need :
a pork fillet weighing 1-1.5kg
200g sliced bacon (or "lard" as the French use, which is not the same as English lard !)
200g emmenthal or gruyere cheese, in slices
optional - tomato slices
optional - a "crépine" which is the membrane of a pig's stomach (hmmm nice ! - but it's no worse than sausages or haggis !)
Lay the pork fillet on your work surface and make vertical cuts 2/3 of the way through the meat all the way across at regular intervals about 1-2cm apart.
Slip a slice of bacon and cheese into each gap. If desired, top with slices of tomatoes.
Now you have to make sure it all holds together during cooking. The crépine used by French butchers is ideal, but if you're too squeamish or can't get hold of one, you can tie it all up with string.
Roast for 1-1.5 hours until the juices run clear.
Ours is in the oven on a bed of roast potatoes, carrots, onions and mushrooms, with a side serving of slow cooked red cabbage ready to serve - yum !
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