Pork fillet stuffed with cheese grillers in your air fryer

This decadent dish makes a delicious appetiser when entertaining. Serve it sliced and arranged on a platter with cold meats and cheeses – and rake in the compliments!

Ingredients

  • 2 pork fillets (350g each), trimmed
  • 200g Parma ham or prosciutto
  • 15ml olive oil (optional)

 

Filling

  • wholegrain mustard
  • 2 cheese griller sausages about the same length as the pork fillets

Method

1 Using a sharp knife, cut a slit in the fillets, lengthways, about three-quarters of the way through and open them up. It’s important not to cut through the meat completely. Press gently on the meat to flatten it. Season with a little salt and pepper.

2 Smear the inside of the pork fillets with wholegrain mustard and insert a cheese griller (the same length as the cavity in each of the fillets). If necessary, trim the sausages to fit. Fold the meat around the filling and wrap each fillet in a slice of Parma ham to form a neat roll. 

3 Lightly oil the outside of the rolls, arrange in the air fryer tray, and cook for 20 minutes on 200°C. Open the tray, carefully turn over the pork rolls and cook for another 5–10 minutes. Allow the meat to rest for 10 minutes before slicing, if you plan to serve it warm; otherwise, allow to cool completely. 

4 To serve Slice the pork into 1cm wheels and arrange on a platter. Serve with your choice of cold meats, cheese and preserves. 

Tip Be sure to ask the butchery staff to remove the thin silver membrane on the outside of the fillet with their razor-sharp knives. This will ensure that the fillet doesn’t curl up while being cooked.

Cook’s note Cooking times might vary depending on your air fryer and the size of your pork fillet roll. Be sure to check your pork early if in doubt. An air fryer cooks food faster because of its compact internal size, which lets heat reach the food quicker. If you don’t have an air fryer and want to bake the stuffed pork fillets in your oven, preheat it to 180°C and roast for about 35 minutes, turning the meat over once as above. 

This recipe is available in Afrikaans on netwerk24.com/tuis – click here. 

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