Pork Fillet Stuffed with Olives and Jalapeño Peppers, Wrapped in Bacon
Spicy jalapenos give this pork dish a little kick.
Prep Time: 15M
Cooking Time: 30M
Serves: Serves 4
- 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 jalapeño chile peppers, finely chopped
- handful of flat-leaf parsley, finely chopped
- 51/2oz (150g) thinly sliced bacon (about 10 slices)
- 1 tbsp olive oil
- 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, jalapeños, and parsley, then spoon onto one half of the pork, and fold the top piece over.
- 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.
- To serve, cut the pork into thick slices, and serve hot with spinach and a tomato salad.
- To prepare the pork tenderloin, use a sharp knife to trim the white membrane from the meat.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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