How to Cook Pork Kievs With Apple Sauce

Serves: 4

Preparation time: `1 hour

Cooking time: 40 mins

Ingredients needed to make Pork Kievs With Apple Sauce:

• 4 ( 6oz each) pork tenderloin fillets, trimmed

For the stuffing:

• 4 Serrano ham slices
• 2 garlic cloves, crushed
• 1 tbso fresh chives, chopped
• Freshly squeezed out juice and zest of a lemon
• 4 Manchego cheese slices

For the coating:

• 3 ½ oz all purpose flour
• 2 eggs, beaten
• 7 oz breadcrumbs
• Vegetable oil, for frying

For the apple sauce:

• 6 apples, peeled and sliced
• 2 ¾ oz butter
• 2 oz caster sugar

Cooking instructions for Pork Kievs With Apple Sauce:

• Warm up your oven to 400 degrees F.
• To make the kievs, incompletely slice each pork fillet along its length to carve out a pocket and flatten it out by bashing it briefly with a rolling pin.
• Toss the garlic, chives and lemon zest into a food processor, along with a knob of butter and a splash of lemon juice.
• Blitz them into a smooth paste and pour it at the centre of a wax paper.
• Roll it into a thin cylinder, twist either sides of the paper to secure and leave it in the fridge for half an hour to chill.
• Take it out of the fridge, unwrap and slice it into 4 portions, a tad smaller than the meat fillets.
• Top each slice of Serrano Ham with that of Manchego cheese and place a slice of the filling over it.
• Wrap the free ends of both ham plus cheese slices around the filling and stuff it into a pork fillet.
• Roll it up and insert the cocktail stick to secure; make rest of the kievs in a similar fashion.
• Spread the breadcrumbs and flour across a couple of separate plates.
• Place the beaten eggs in a bowl and place alongside the above plates.
• Roll each kiev across the flour to dredge well and transfer it into the beaten egg until properly coated.
• Place it onto the breadcrumbs and roll it until coated evenly; shake off any excess crumbs and throw away the cocktail stick.
• Add a lashing of oil in a deep-bottomed skillet and heat it over moderately high heat until it shimmers.
• Working in batches, lower the kievs into the hot oil and shallow fry for a couple of minutes or until the coating turns crispy golden brown.
• Drain them out, using slotted spoon, into a plate lined with paper towels to get rid of any excess grease.
• Once all of them are fried, arrange them on a baking tray and bake for about 25 minutes or until it is heated through.
• Meanwhile, to make the apple sauce, melt butter in a skillet until it foams and throw in the apple slices.
• Stir in the sugar and cook for about 8-10 minutes, stirring often, until the apples turns tender enough to appear mushy and caramelize.
• Serve the pork kievs alongside apple sauce.

Image credit: Wikimedia Commons

Last Updated on March 5, 2013 by