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Stuffed roast pork fillet with cannellini bean and tomato salad


Serves: 4
timePrep time: 20 mins
timeTotal time:
Stuffed roast pork fillet with cannellini bean and tomato salad
Recipe photograph by Kris Kirkham

Stuffed roast pork fillet with cannellini bean and tomato salad

This zingy Italian-inspired roast pork dish is perfect for a lazy weekend lunch

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
834Kcal
Fat
55gr
Saturates
19gr
Carbs
18gr
Sugars
7gr
Fibre
7gr
Protein
63gr
Salt
3.2gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 2 pork tenderloin fillets, each about 400g, trimmed
  • 4 tbsp chopped chives
  • 100g garlic and herb soft cheese
  • 22 slices smoked pancetta
  • 4 bay leaves
  • 1 large red onion, cut into wedges
  • 2 tbsp olive oil
  • 300g cherry tomatoes, halved
  • 1 x 400g tin cannellini beans, rinsed and drained
  • 60g wild rocket
For the pesto dressing
  • 1 small garlic clove
  • 25g pine nuts
  • 1 x 30g pack basil, leaves picked
  • 2 tbsp extra-virgin olive oil
  • juice of ½ lemon

Step by step

Get ahead
Prep the pork to the end of step 2 the day before, then cover and chill. Remove from the fridge for 30 mins before cooking.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Cut deep slashes in both pork fillets, at roughly 4cm intervals. Combine the chives with the garlic and herb soft cheese, then press the mixture into each slash until it’s all used up. Lightly season the pork fillets.
  2. Arrange 11 slices of the pancetta on a board, just slightly overlapping, and place one of the pork fillets on top. Wrap the pancetta over the top of the pork making sure to completely cover it. Secure with kitchen string, tucking in 2 bay leaves. Repeat with the remaining pancetta and pork, then place them on a lined baking tray.
  3. Add the onion wedges around the pork then drizzle everything with the olive oil. Roast for 25-30 minutes until the pancetta is golden, the onions are tender and the pork is cooked through. Remove the pork from the oven and transfer to a board; set aside to rest for 10 minutes.
  4. Meanwhile, make the pesto dressing, Put the garlic and pine nuts into a mini food processor and blitz until coarsely chopped. Add the basil, olive oil, lemon juice and a pinch of sea salt and blitz until smooth.
  5. Tip the tomatoes, cannellini beans and rocket into a serving bowl. Add the roasted onions and a little of the pesto dressing and toss everything together to combine.
  6. Carve the pork into thick slices, removing the string as you go. Serve with the salad and the rest of the pesto dressing to drizzle over.

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