Pork Fillet Paupettes with Apple, Cranberry and Prune Stuffing

Pork Fillet Paupettes with Apple, Cranberry and Prune Stuffing

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes


1 x 400g pork fillet - cut into 4 pieces
25g plain flour
25g butter

For the stuffing
50g breadcrumbs
50g cranberry Sauce
1 medium eating apple - peeled and chopped
10 ready to eat prunes - chopped
Rind of one lemon
1 medium egg
1tsp dried sage
¼ tsp salt
¼ tsp black pepper

15ml olive oil
100ml dry white wine
100ml hot vegetable stock
Salt & pepper to taste

Cocktail sticks

Serves 4


  1. Flatten each piece of pork between 2 pieces of cling film using a rolling pin.
  2. Mix together the stuffing and divide equally between the pork.
  3. Roll up like a sausage and secure with two cocktail sticks.
  4. In a frying pan add the oil and sear the pork for a few minutes on all sides.
  5. Place the pork into the ceramic pot.
  6. Add the butter to the frying pan and melt. Off the heat mix in the flour and stir in the stock and wine. Return to the heat and stir until thickened.
  7. Pour the sauce over the pork in the ceramic pot.
  8. Turn the slow cooker on to high and cook for 1 ½ - 2 hours.
  9. To serve remove the cocktail sticks, slice diagonally, arrange on the plate and pour the sauce around.
  10. Ideal with crispy mini roast potatoes and green vegetables.

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