Stuffed Pork Fillet

    1 hour

    This pork fillet is quick and easy to prepare - delicious stuffed with mustard, garlic and olives and cooked alongside red pepper, onions and mushrooms.

    45 people made this

    Serves: 4 

    • 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

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

    1. 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.
    2. Prepare barbecue for high heat.
    3. 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.
    4. 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.

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    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)