27 December 2012,01:05 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Beat each pork fillet flat between 2 sheets of wet greaseproof paper, using a mallet or rolling pin.
  • Season both sides well. Lay the fillets in a dish with the red wine, lemon juice and herbs. Marinate for up to 2 hours.
  • Lay a piece of wet greaseproof paper in a steamer and spread the sliced leeks on top.
  • Remove the fillets from the marinade. Sprinkle the cheese evenly over each fillet, and then roll up.
  • Heat the oil in a heavy-based pan and fry the pork rolls to brown on all sides.
  • Lay, side by side, on top of the leeks and sprinkle with the remaining herbs.
  • Bring the stock, remainder of the marinade, and the apple sauce to the boil in the pan in which the pork rolls were browned, scraping the sediment from the base of the pan.
  • Pour into a saucepan, place the steamer on top and cover with a tight-fitting lid. Steam over the stock mixture for 20 minutes.
  • Arrange the pork rolls and leeks on 4 warmed plates; keep hot.
  • Boil the sauce to reduce until syrupy. Taste and adjust the seasoning, if necessary.
  • Pour over the meat rolls, sprinkle with mixed herbs and garnish with apple slices, if liked.


  • 200 grams pork fillets
  • Salt
  • Freshly ground black pepper
  • 500 ml red wine
  • Juice of 2 lemons
  • 5 tablespoons chopped fresh mixed herbs
  • 2 kilogram leeks, trimmed, washed and finely sliced
  • 200 grams Cheese, grated
  • 2 tablespoon vegetable oil
  • 500 ml pork or chicken stock
  • 2 tablespoon apple sauce


  • 4 tablespoons chopped fresh herbs red- and green-skinned apple slices

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