Arlene Thompson from Carrickfergus Cookery School whipped up this winning honey roast pork recipe at Ballycarry community centre as part of the Broadisland Gathering festivities.
Made with local outdoor reared pork, available at The Village Butchers in Ballycarry, and stuffed with a mushroom stuffing and a honey balsamic glaze.
Ingredients (Serves 4-6):
2 pork fillets trimmed
2 tsp olive oil
160g very finely chopped mushrooms
1 red pepper very finely diced
1 red onion very finely chopped
4 tsp Dijon mustard
2 tsp dried sage (or about 6 fresh leaves finely chopped)
Salt & pepper to taste
3 tsp brown sugar
3 tsp soya sauce
3 tsp balsamic vinegar
1 1/2 tsp sesame oil
1. Preheat oven to 200C. In a frying pan, heat the oil and sauté the mushrooms, pepper and onions until tender, add sage, salt and pepper and mix. Put the mixture in a bowl and add the dijon mustard and breadcrumbs, mixing well.
2. To make the sauce, mix all the ingredients together in a bowl and put aside.
3. Cut the pork fillets almost in half lengthwise, open out and place on a layer of cling film. Cover with another layer of cling film and using a rolling pin bat out until an even thickness is achieved. Remove the top layer of cling film. Season the pork with salt and pepper and add the mushroom mixture along the centre of the pork and using the cling film roll the fillet closed.
4. String the fillet to make sure it is well closed and put in a roasting pan. Put the stuffed fillet in the oven for 10 minutes and then take it out.
5. Spoon the honey sauce onto the pork, lower the oven to 180C and put in for a further 20 minutes, or until pork is cooked through.
6. Allow to rest covered in foil for 10 -15 mins before slicing and drizzle over the sauce from the roasting tin.