Serves 2 (with leftovers for sandwiches)
1 x 450g pork fillet
1 small onion, chopped
4 tbsp fresh parsley, chopped
2 tbsp fresh thyme leaves
1 tsp dried sage
Salt and black pepper
2 streaky bacon rashers
- Melt the butter in a small pan over a medium heat and cook the onion for 5-6 minutes until soft.
- Add the breadcrumbs and cook for another 3-4 minutes until golden brown. Remove from the heat. Stir in the parsley, thyme, sage and some salt and pepper. Set aside to cool.
- Make a slit in the pork fillet, running lengthwise through the centre and cutting about three-quarters of the way. Open the meat out like a book so it lies flat.
- Cover the meat with cling film and pound with a rolling pin to about ½cm thick.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Spread the cooled stuffing down one long side of the pork, leaving around ½cm space at the edge.
- Starting from the side with the stuffing, carefully roll up the meat around the stuffing. Place the rashers on top and tie together with kitchen string.
- Place the pork, seam side down, on a rack in a shallow roasting tin.
- Bake for 50-60 minutes or until completely cooked throughout. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes before slicing and serving.
Per Serving: 478kcals, 19.1g fat (8.6g saturated), 32.3g carbs (3g sugars), 42.5g protein, 3.4g fibre, 0.736g sodium