Stuffed Pork Fillet
This pork fillet is quick and easy to prepare - delicious stuffed with mustard, garlic and olives and cooked alongside red capsicum, onions and mushrooms.
Ingredients
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
Directions
Prep:30min ›
Cook:30min ›
Ready in:1hr
- 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.
- Tie the fillets every 2.5cm to shape evenly into a roll. Refrigerate for 24 hours to marinate.
- Prepare barbecue for high heat.
- 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).
- Place the onion slices and mushrooms on top of the fillets. Seal the foil making a little tent on top.
- 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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Reviews and ratings
Global ratings:
(23)
Reviews in English (18)
It is so hard to find a great pork tenderloin recipe. This was amazing. The meat was very tender and the flavor was great. Thanks for posting. - 09 Oct 2003 (Review from Allrecipes US | Canada)
This is by far the best recipe for pork tenderloin I have ever eaten. My husband said it was incredible,but do I want to spend 2 days in prep? Preperation was minimal and the flavor was wonderful. I did not have red peppers or browning sauce, I did use olive oil on the onions and mushrooms. Cooked on the grill until done. GREAT - 17 Aug 2003 (Review from Allrecipes US | Canada)
Absolutely perfecto! My only change was to only use about of the 1/2 of the olives because some of us don't like olives very much. Added sun-dried tomatoes to the stuffing to replace them. Garnished with Parmesan cheese and served with a spinach salad and a lovely White Zinfadel. - 08 May 2006 (Review from Allrecipes US | Canada)