Stuffed Pork Fillet

    Stuffed Pork Fillet


    21 people made this

    About this recipe: This pork fillet is quick and easy to prepare - delicious stuffed with mustard, garlic and olives and cooked alongside red capsicum, onions and mushrooms.

    Serves: 4 

    • 1.5kg pork fillets, trimmed
    • 2 cloves garlic, crushed
    • 15 oil-cured black olives, pitted
    • 1 teaspoon mustard
    • salt and freshly ground black pepper to taste
    • 1 red capsicum, sliced
    • 4 fresh mushrooms, sliced
    • 1 onion, thinly sliced

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Slice the pork fillets open lengthways. Spread the mustard, garlic and olives in the middle of the fillets. Sprinkle with salt and pepper to taste.
    2. Tie the fillets every 2.5cm to shape evenly into a roll. Refrigerate for 24 hours to marinate.
    3. Prepare barbecue for high heat.
    4. Using a generous amount of aluminium foil, lay the red capsicum on a foil sheet and place the marinated pork fillets on top (if using more than one fillet, use separate sheets of foil).
    5. Place the onion slices and mushrooms on top of the fillets. Seal the foil making a little tent on top.
    6. Barbecue for about 30 minutes or until the pork has reached an internal temperature of 70 C is reached. Set aside for 10 minutes before carving.

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