Pork stuffed with pineapple and pepper
Prep time:(plus 2 hours cooling time)
Skill level: Bit of effort
A slice of this pretty pork roll is like a slice of sunshine on your plate. Pork and pineapple surprisingly works great together.The fresh, fruity and sweet flavours of the filling make the perfect accompaniment to lean pork, making it a dish with a difference. It would make an impressive main if you have guests over, or want to try your hand at a new recipe, but it’s also best served cold as part of a salad.
- 500g piece pork fillet, trimmed of fat
- 1tbsp freshly chopped thyme
- Salt and freshly ground black pepper
- 150g fresh or canned pineapple, finely chopped
- 1 large red pepper, deseeded and finely chopped
- 8 rashers smoked streaky bacon
- Fresh thyme to garnish
For a more savoury filling, replace the pineapple with chopped finely courgette or green pepper.
- Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Wash and pat dry the pork fillet. Slice the fillet lengthwise to within 1cm of the other side. Place on a board and flatten with a meat mallet or cling film wrapped rolling pin, to a thickness of about 6mm.
- Season the pork with salt and pepper and sprinkle over the chopped thyme. Mix the pineapple and pepper together and spread down the centre of the pork and roll up.
- Carefully wrap the bacon around the pork, overlapping the slices to help hold the pork together, and then tie with clean pieces of string to secure. Place in a roasting tin and bake for 35-40 mins until tender and cooked through. Leave to cool, then wrap and chill for at least 2hrs.
- To serve, discard the string, and cut into chunky slices. Garnish with fresh thyme and serve with salad vegetables.