Pancetta-wrapped pork with chorizo stuffing
- 1 tbsp sunflower oil
- 1 shallot, finely chopped
- 50g Extra Special Chorizo Casero (from a large sausage) cut into 1/2cm pieces
- 1 clove garlic, crushed
- 1 red pepper, de-seeded and diced
- 40g fresh breadcrumbs
- 1 tsp fresh thyme, leaves only
- 3 sun-dried tomatoes, drained and chopped
- Grated zest of 1 lemon
- 1 pork fillet, about 500g
- 1/2 x 180g pack Extra Special Smoked Pancetta
Pre-heat the oven to 200C/180C Fan/Gas 6. Grease the base of a roasting tin with 1/2 tbsp of the sunflower oil.
Put the remaining oil in a large frying pan with the shallot, chorizo, garlic and pepper. Cook on a medium heat, stirring often, until the shallot and pepper are soft and the chorizo starts to crisp on the outside. Tip into a bowl. Add the breadcrumbs, thyme, sun-dried tomatoes and lemon zest. Season and leave to cool.
Cut any sinew off the pork. Make a cut all the way along, and about halfway through, the fillet, so that you can open out the sides like a book.
Stuff the fillet with the breadcrumb and chorizo mixture, then close it up again. Wrap the pancetta slices widthways around the whole length of the meat, and secure with string at 5cm intervals to form a long parcel.
Put in the roasting tin and cook in the oven for 30 minutes, turning it over halfway through.