Pork fillet with lemon & olive stuffing

Pork fillet with lemon & olive stuffing

The fresh lemon balances the earthy-tasting olives in the stuffing, while adding zesty flavour.

By , 21 September 2015
Pork fillet with lemon & olive stuffing
  • Ready in: 70 mins
  • Serves: 4
  • Price: £1.89 per serving
Nutritional Info
Each 188g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
  • Energy 1022KJ 244KCAL
of your reference intake.
Typical energy values per 100g: 544kJ/130kcal.
  • 1 tbsp sunflower oil
  • 2 shallots, finely chopped
  • 1 tbsp finely chopped thyme leaves
  • 1 clove garlic, crushed
  • 2 lemons, zest and juice of, plus 1 whole lemon
  • 50g Chosen by you Lemon & Herb Olives, roughly chopped
  • 40g breadcrumbs
  • 1 Butcher's Selection Whole Pork Fillet (about 500g)
  • Tenderstem broccoli, to serve
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Use a little of the oil to grease the base of a roasting tin.

  • Heat the remaining oil in a frying pan and cook the shallots, thyme and garlic over a medium heat for 1-2 minutes, until the shallots are soft. Tip into a bowl. Stir in the lemon zest and juice, olives and breadcrumbs. Set aside to cool for 5 minutes.

  • Trim any sinew and excess fat from the pork fillet. Make a cut along its length, about halfway through, so you can open it out like a book.

  • Stuff with the lemon and olive mixture, then close again. Secure with string at 5cm intervals.

  • Cut the remaining lemon into wedges. Put in the tin with the pork and roast for 45 minutes, turning the fillet over halfway through.

  • Leave the meat to rest for 10 minutes, then remove the string. Carve the pork into thick slices and serve with steamed broccoli.