Pork stuffed with pineapple and pepper recipe

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20 min


40 min

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


  • 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.

Top tip for making Pork stuffed with pineapple and pepper

For a more savoury filling, replace the pineapple with chopped finely courgette or green pepper.

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