Pork fillet is a fantastic cut of meat, it cooks quickly and so is great if you don't have much time to cook. The main drawback is that unusually for pork it contains very little fat, this means it can become dry and tough. A problem which can be solved with bacon, stuffing, or both.
To give my pork bags of flavour I decided to stuff it with olives, basil and feta cheese and wrap it in streaky bacon. It tasted fantastic, the pork was perfectly cooked and it wasn't at all dry. Result!
For the stuffing:
- A large handful each of basil and black olives.
- 100g (half a pack) of Feta cheese
- 1 pork fillet (sometimes called tenderloin) about 500g.
- 200g good streaky bacon.
- Preheat your oven to gas 5/190c/375f.
- To make the stuffing chop the olives, basil and Feta and mix together well the set aside. (it should be quite finely chopped but some bigger chunks are good).
- To prepare the pork first lay bacon rashers out on a board next to each other and place the pork fillet on top.
- Using a sharp knife slice the fillet lengthwise but not all the way through and open it out.
- Pack the stuffing mixture into the pork, try to get as much in as you can.
- Close the pork and roll the bacon around it.
- Roast for 45-50 minutes then rest for 5 minutes before serving.