I'm Back

I'm back in town and a little heavier than when I departed. That's what I get for eating pie everyday for a month. It is true, my aunt makes a truly yummy crust, but I'm not ready to divulge her secrets today. That will have to be for another post. It's not that I don't want you to wow your family and friends with a lovely flaky tart. It's just that I feel like everywhere I go I leave a sugary trail scented with English lager. To say the least, August was my month of indulgence.

Now I need to tighten my belt on my indulgences because my belt is getting too tight. Don't worry, that feeling won't last long and I'll soon be making pies for you.

I did have a wonderful vacation visiting family in England and Wales. Thank you so much for asking. It was family for 28 days straight and I loved it. I don't have a large amount of blood relatives in Toronto, so being surrounded by gobs of kin was comforting and enjoyable. So watch out England, I'll be back.

Stuffed Pork Fillet

1 1/2 tbsp olive oil
2 shallots diced
1 celery stick diced
1 cup breadcrumbs
1/3 cup prunes diced
1 tap fresh thyme leaves
1/4 cup pecans chopped
1 egg beaten
1 - 1 1/2 lb pork fillet

Preheat oven to 350 F. Heat 1/2 tbsp oil in a pan and fry celery and shallots for 3-4 mins. Remove from heat and mix in breadcrumbs, prunes, thyme, egg and pecans.
Cut pork in half lengthways without cutting through it, then open it up flat. Bash the fillet slightly to flatten it. Lay stuffing along the middle, and roll it back up and secure with string in 3 to 4 places. Place on roasting pan and cook for 25 to 30 minutes. Remove from oven and let sit for 5 minutes. Slice pork into 8 pieces and serve.