Try this Juicy stuffed pork fillet with just 15 minutes prep time.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 50 minutes
    • Irish

    Stuffed Pork Fillet & Colcannon

    Recipe Information

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    50g Irish pork steak (fillet)

    600g potatoes, peeled and roughly chopped

    600g white cabbage, very thinly shredded

    50g sun-dried tomatoes

    75g low fat mozzarella cheese, thinly sliced

    4 spring onions finely chopped

    fresh basil leaves

    100ml low fat milk

    1 tbsp swiss vegetable bouillon or vegetable stock cube

    salt and pepper

    wooden cocktail sticks


    With a sharp knife cut the pork steak half way through along its length.

    Cover with some cling film and flatten the fillet.

    Place basil leaves, sun-dried tomatoes, mozzarella in the middle and fold close with the help of cocktail sticks.

    Spray some oil on a piece of tinfoil, wrap the pork carefully and close the end to create a parcel.

    Place on oven tray and cook in 200°C oven for 30 minutes.

    For the colcannon, place the potatoes in a saucepan and cover with water. Bring to the boil.

    Add the bouillon and shredded cabbage and simmer for 15- 20 minutes until soft.

    Drain the cooked vegetables and place in a bowl.

    Add milk, salt and pepper and spring onions and mash well.

    Serve with 3 slices of pork fillet per portion.