Pork fricandeau with Roquefort and rosemary

Serve this delicious pork fricandeau filled with creamy soft melted Roquefort. After the meat has been in the oven, the silky Roquefort will be perfect. The rosemary gives a slightly sweet flavour and aroma to this main course.

Preparation

• Preheat the oven to 160 °C.
• Heat a frying pan and melt a knob of butter.
• Fry the fricandeau on both sides until golden brown.
• Place the fricandeau in a roasting tin and cook in the oven for around 20 minutes to a core temperature of 62 degrees.
• Serve the fricandeau.

Method

• Preheat the oven to 160 °C.
• Heat a frying pan and melt a knob of butter.
• Fry the fricandeau on both sides until golden brown.
• Place the fricandeau in a roasting tin and cook in the oven for around 20 minutes to a core temperature of 62 degrees.
• Serve the fricandeau.

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