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Pork Fillet Stuffed with Olives and Jalapeņo Peppers, Wrapped in Bacon

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Categories: Entertaining, Quick to fix, Spicy
Type: Main Dishes

Spicy jalapenos give this pork dish a little kick.

Prep Time: 15M

Cooking Time: 30M

Serves: Serves 4

Ingredients:

  • 11/2lb (675g) pork tenderloin, trimmed (see Cook's Notes)
  • 1/3 cup finely chopped black olives
  • 1/2 of a 4oz (50g) can diced jalapeņo chile peppers, finely chopped
  • handful of flat-leaf parsley, finely chopped
  • 51/2oz (150g) thinly sliced bacon (about 10 slices)
  • 1 tbsp olive oil
Pork Fillet Stuffed with Olives and Jalapeņo Peppers, Wrapped in Bacon photo

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Directions:

  1. Preheat the oven to 400°F (200°C). Slice the pork lengthwise, about 3/4 of the way through, so that it opens up like a book; don't slice all the way through. In a bowl, mix together the olives, jalapeņos, and parsley, then spoon onto one half of the pork, and fold the top piece over.
  2. Now wrap the bacon around the pork, tightly and evenly, then place the wrapped pork on a rack in a roasting pan. Roast in the oven for 20-25 minutes until the bacon is crisp and the pork is cooked through. Leave to rest for a few minutes.
  3. To serve, cut the pork into thick slices, and serve hot with spinach and a tomato salad.
Tips:
  • To prepare the pork tenderloin, use a sharp knife to trim the white membrane from the meat.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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