Recipes
Pork fillet with lemon & olive stuffing
The fresh lemon balances the earthy-tasting olives in the stuffing, while adding zesty flavour
The fresh lemon balances the earthy-tasting olives in the stuffing, while adding zesty flavour
(1 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: £1.89 per serving
Nutritional Information
Each 188g serving contains
Energy
1021kj
244kcal
1021kj
244kcal
12%
Fat
10.2g
10.2g
Med
15%
15%
Saturates
2.4g
2.4g
Low
12%
12%
Sugars
1.3g
1.3g
Low
1%
1%
Salt
0.75g
0.75g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
543kj/130kcal
Typical energy values per 100g:
543kj/130kcal
Ingredients
1 tbsp sunflower oil
2 shallots, finely chopped
1 tbsp finely chopped thyme leaves
1 clove garlic, crushed
2 lemons, zest and juice of, plus 1 whole lemon
50g Chosen by you Lemon & Herb Olives, roughly chopped
40g breadcrumbs
1 Butcher's Selection Whole Pork Fillet (about 500g)
Tenderstem broccoli, to serve
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Use a little of the oil to grease the base of a roasting tin.
2
Heat the remaining oil in a frying pan and cook the shallots, thyme and garlic over a medium heat for 1-2 minutes, until the shallots are soft. Tip into a bowl. Stir in the lemon zest and juice, olives and breadcrumbs. Set aside to cool for 5 minutes.
3
Trim any sinew and excess fat from the pork fillet. Make a cut along its length, about halfway through, so you can open it out like a book.
4
Stuff with the lemon and olive mixture, then close again. Secure with string at 5cm intervals.
5
Cut the remaining lemon into wedges. Put in the tin with the pork and roast for 45 minutes, turning the fillet over halfway through.
6
Leave the meat to rest for 10 minutes, then remove the string. Carve the pork into thick slices and serve with steamed broccoli.