Masterclass stuffed pork

Masterclass stuffed pork

This dish is simple but impressive - ideal for easy entertaining or Sunday lunch with a difference.

By , 21 September 2015
Masterclass stuffed pork
  • Ready in: 85 mins
  • Serves: 4
  • Price: £2.55 per serving
Nutritional Info
Each 375g serving contains
  • Fat 25.8
    37%
  • Sat Fat 7.4
    37%
  • Sugar 9.5
    11%
  • Salt 2
    33%
  • Cals 453
    23%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 506kJ/121kcal.
Ingredients
  • 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
Method
  • 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.