Pork fillet stuffed with Gruyère, sage, and bacon, and braised Little Gem lettuce from Cook: In a Class of Your Own with Richard Bertinet by Richard Bertinet

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kmd on May 29, 2011

    Wow! This recipe is so much more than the sum of its parts. The bacon and gruyere make boring old pork loin into a thing of beauty, and the sage in the pork loin takes the braised lettuce to an entirely different place. Easy as can be, and delicious.

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