Masterclass stuffed pork
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 4 sun-dried tomatoes, drained and roughly chopped
- 4 green pitted olives, drained and roughly chopped
- 25g Parmesan, grated
- 2 level tbsp pine nuts
- 2 courgettes
- 2 red onions
- 2 medium carrots
- 1 Butcher's Selection Pork Fillet (weighing approx 500g)
- 6 rashers Asda Extra Special Streaky Bacon
- New potatoes, boiled, to serve
- Gravy, to serve
Pre-heat the oven to 190C/170C Fan/ Gas 5. To prepare the stuffing, heat the olive oil in a frying pan, add the crushed garlic, sun-dried tomatoes and chopped green olives and cook over a medium heat for 2-3 minutes, stirring often. Drain the oil off into a roasting tin. Tip the olive and tomato stuffing mixture into a bowl and leave to cool.
Add the grated Parmesan and pine nuts to the cooled olive and tomato stuffing mixture. Season the stuffing with freshly ground black pepper - you won't need to add any salt.
Cut the courgettes, red onions and carrots into small, even-sized pieces. Put into the roasting tin containing the frying oil, and toss to completely coat the vegetable pieces. Set aside.
Trim off any fat and sinew from the pork. Make a cut all along the fillet, about three quarters of the way through, being careful not to cut right through. Open out like a book. Put the stuffing on one half, spreading it evenly. Then fold over the other side.
Place a rasher of bacon on a chopping board and run the back of a knife along it to stretch it and make it a little thinner. Repeat with the other rashers.
Wrap the bacon round the pork fillet, making sure the ends of all the rashers are tucked underneath. Put in another roasting tin and cook for 45-50 minutes. Roast the tin of vegetables at the same time.
Remove the pork from the oven, loosely cover with foil and leave to rest for 10 minutes before slicing. Serve with the roast vegetables, boiled new potatoes and gravy.