Pork Fillet Stuffed with Sun-Dried Tomato Pesto and Spinach
This is the perfect dish for a Sunday roast or dinner party.
4 people45 minutes25 minutes
2 - Carrots
300mlChicken Stock Cube
1 - Lemon
1 - Onions
1 - Pork Fillets
100gSundried Tomato Pesto
1sprigSuperValu Fresh Rosemary
4sprigsSuperValu Fresh Thyme
8slicesSuperValu Streaky Bacon Rashers
This recipe will serve 4 - 6
Preheat the oven to 170oC/gas mark 3.
Set a large frying pan over a medium-high heat. Rinse the spinach in a colander, then add it to the pan and let it cook, stirring, just until it's starting to wilt.
Lay a sheet of cling film on a flat surface, then place the bacon in slightly overlapping lengths on top to fit the length of the pork fillet. Place the butterflied fillet in the centre of the bacon. Spread with the tomato pesto, then add the spinach, garlic, herbs, lemon zest and salt and pepper. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold their shape. Tie the loin back in its original shake and season again, then drizzle with oil.
Put the carrots and onions in a roasting tray, then place the pork fillet on top and add half the wine. Cook in the oven for 30 to 45 minutes, until cooked through or the centre reaches 65oC to 70oC. Transfer to a serving platter and rest for 10 minutes before slicing.
To make the gravy, return the roasting tray to the hob. Remove the excess fat and sprinkle the flour over the vegetables. Cook for 2 minutes, then add the remaining wine and the stock. Simmer for 3 minutes, stirring, then pour through a fine mesh sieve into a clean saucepan. Simmer for a few minutes more, until the right consistency is achieved. Check the seasoning and serve with the pork and vegetables.