Ingredients

Method

Cut the pork fillet into 4 equal pieces. Place a piece of pork between sheets of greaseproof paper and pound it with a meat mallet or a rolling pin to flatten it. Repeat with other pieces.

Cut a horizontal slit in each piece of pork to make a pocket.

Lightly toast the almonds until golden, mix the almonds with 1 tablespoon of olive oil, serrano ham (if you have not got serrano ham you can use palma ham ), garlic oregano and the rind of one lemon. Spoon the mixture into the pockets of the pork.

Heat some oil in a frying pan, add the finely chopped shallots ( you can use a red onion if you have not got shallots ) and cook for 2 minutes. Add the pork to the frying pan and cook for two minutes each side or until brown all over.

Add the stock to the pan, bring to the boil, cover and leave to simmer for 45 minutes or until the pork is tender.

Remove the meat from the pan, add the rind of the other lemon and sugar to the pan and boil for 3 minutes or until reduced and syrupy and pour the lemon sauce over the pork fillets.