Bring a taste of Italy to the table – bellissimo!
Serves 4, Prep 30 mins, Cook 27 mins
2 x 400g pork fillets, trimmed 1 tblsp olive oil 1 cup dry white wine ½ cup chicken stock Steamed green beans and chat
potatoes, to serve Fresh oregano sprigs, to garnish
PANCETTA HERB STUFFING 2 tsps dried fennel seeds 50g sliced pancetta, finely
chopped 2 cloves garlic, crushed 2 tblsps chopped fresh oregano 1 tblsp chopped fresh rosemary 25g butter, at room temperature
1 To make stuffing, heat a small frying pan over a medium heat. Add fennel seeds. Stir for about 2 minutes, or until fragrant. Transfer to a mortar. Coarsely grind using a pestle. Transfer to a bowl. Add the pancetta, garlic, chopped herbs and butter and mix well. 2 Using a sharp knife, cut each fillet lengthways down the centre, about three-quarters of the way through. Open out flat. Spread stuffing evenly down the centre of each one. 3 Place one fillet on top of the other, stuffing-side up. Fold over to enclose. Tie at 3cm intervals with kitchen string to secure. 4 Heat oil in a large, flame-proof roasting pan over a medium to high heat. Add pork, turn occasionally for about 7 minutes, or until meat is browned all over. Transfer pan to a moderate oven (180C). Cook pork for about 20 minutes, or until tender. Remove. Place on a tray. Rest, loosely covered with foil for 10 minutes. 5 Meanwhile, place pan with cooking juices over a medium to high heat. Bring to a boil. Add wine and stock. Boil, stirring occasionally, for about 7 minutes, or until liquid is reduced by half. Transfer to a jug. 6 Remove string from pork. Thickly slice. Serve with beans and potatoes. Spoon over sauce. Garnish with oregano.