Italian-stuffed pork fillet

with pesto
Prep time 15 Mins
Serves 4
Cook time 20 Mins
  • 700g pork fillet, trimmed
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped semi-dried tomatoes
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • 8 thin slices prosciutto
  • Radicchio leaves, to serve
Basil pesto
  • 1 cup firmly packed basil leaves
  • 1 clove garlic, chopped
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1. Make basil pesto Combine the basil, garlic, cheese and nuts in a food processor. Process until chopped finely. With motor operating, gradually add the combined oil and juice until pesto is almost smooth.
  • 2. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  • 3. Season the pork with salt and pepper. Heat the oil in a large frying pan over high heat. Cook the pork, turning, for 2-3 minutes or until golden brown. Cool.
  • 4. Using a sharp knife, cut a slit, three-quarters the way through, down the centre of the pork fillet. Combine the tomatoes, cheese, pine nuts and 2 tablespoons basil pesto in a small bowl. Stuff tomato mixture into pork.
  • 5. Lay prosciutto slices, horizontally, slightly overlapping, on work bench. Top with pork fillet. Roll to enclose pork in prosciutto. Place on prepared tray. Roast for 15-20 minutes or until just cooked though. Transfer to a plate. Cover and rest for 5 minutes.
  • 6. Thickly slice the pork. Serve with radicchio leaves and remaining pesto.