About this recipe:This pork fillet is quick and easy to prepare - delicious stuffed with mustard, garlic and olives and cooked alongside red pepper, onions and mushrooms.
1.5kg (3 1/2 lb) whole pork fillets
2 cloves garlic, minced
15 oil-cured black olives, pitted
1 teaspoon mustard
salt and freshly ground black pepper to taste
1 red pepper, sliced
4 fresh mushrooms, sliced
1 onion, thinly sliced
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Method Prep:30min › Cook:30min › Ready in:1hr
Slice the pork fillets open the lengthways. Spread the mustard, garlic and olives in the middle of the fillet. Sprinkle with salt and pepper to taste. Tie the fillet every 2.5cm (1 in) to shape evenly into a roll. Refrigerate and marinate for 24 hours.
Prepare barbecue for high heat.
Using a generous amount of aluminium foil, lay the red pepper 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. Let sit for 10 minutes before carving.
If you prefer not to barbecue, bake at 190 C / Gas mark 5.