Stuffed Pork Fillet with Creamed Butter Beans


Vegetable oil for frying

400g free-range pork fillet (where possible buy local, help a farmer)

1 large onion, finely chopped

14 slices (probably 2 packs) Parma ham

2 free-range pork sausages, skin removed

Small bunch of sage, chopped

30g fresh breadcrumbs


And for the Creamed Butter Beans:

40g unsalted butter

3 cloves garlic, crushed

1tbsp plain flour

150ml white wine

400ml double cream

2 x 400g tins butter beans, drained and rinsed

260g young leaf spinach

Small bunch fresh flat parsley, roughly chopped

A squeeze of lemon juice


  1. Heat the oven to 220℃. Heat a glug of oil in a large frying pan and add the pork. Fry for 3-4 minutes over a high heat to sear all over, then set the pork aside on a board. Leave the pan on the hob.
  2. Lower the heat under the pan, then add a quarter of the onion and fry for five minutes or until it starts to soften. Meanwhile, lay out the Parma ham slices on a work surface so that each slice is slightly overlapping widthwise, thus – making a rectangle the length of the pork. Put the softened onion in a mixing bowl to cool; reserve the frying pan for later.
  3. Once the onion has cooled, mix the sausagemeat, sage and breadcrumbs. Season with salt and pepper. Slice the pork lengthwise about three-quarters of the way through, then open it out like a book. Top with the stuffing, then sandwich together, packing in the stuffing as best you can. Put the pork on top of the ham, then wrap around the enclose the pork and secure the stuffing.
  4. Put the pork in a roasting tin, then roast for twenty minutes. After this time, turn the oven down to 200℃, then cook for twenty minutes more, or until a digital thermometer, pushed into the thickest part of the meat, reads 72-75℃. The pork will feel quite firm. Set aside for 5-10 minutes, then slice.
  5. Once you’ve turned the oven down for the pork, prepare the beans. Set the reserved frying pan over a medium heat and melt the butter and a glug of oil. Add the remaining onion and fry for five minutes. Add the garlic and flour, then stir for 2-3 minutes. Add the wine, then turn up the heat and simmer for five minutes, to reduce the liquid. Add the cream, then the spinach (adding it in batches, stirring until it wilts before adding more).
  6. Stir in the butter beans to warm through, taste and season, then stir in the parsley and a squeeze of lemon juice. Serve with the sliced pork.