Our bacon-wrapped, feta-stuffed pork filet is a really fancy treat! Perfect for Sunday dinners or midweek meals to impress. In order to stuff the filet, we use a technique called butterflying: carefully slicing the entire length of the filet, but never all the way through, creates a larger, thinner piece of meat that can then be rolled around the filling. We know that butterflying the pork filet seems complicated, but if we can do it so can YOU!
- 1 pork filet, c. 500 g
- 100 g feta, sliced into long strips
- 2 tbsp red pesto
- 6-8 rashers of bacon, depending on size of your pork filet
- Butcher’s twine or tooth picks
- Vegetable oil
Method:1. Preheat a large oven proof frying pan on medium high heat. Preheat your oven to 180°C.
2. To butterfly your pork filet, take a very sharp knife and run it along the entire length of the meat, without fully slicing through it. Then fold open and gently slap the meat with a meat hammer or the bottom of a small saucepan – this thins out the meat even more.
3. Season with salt and pepper on both sides, then spread the pesto evenly onto the inside of the meat. Place the feta strips in the middle of the pork along the whole length of the meat.
4. Roll up and wrap the bacon rashers around the outside of the filet. Fix in place with butcher’s twine or tooth picks.
5. Add some vegetable oil to your hot frying pan and sear the filled and wrapped pork filet on all sides.
6. Once browned, place in the oven for about 25 minutes or until a meat thermometer inserted into the middle of the filet reads 65°C.
7. Rest for 5 minutes before slicing and ENJOY!