Stuffed pork fillet wrapped in pancetta

    1 hour 30 min

    Juicy pork fillet, filled with sage and onion stuffing and wrapped in pancetta. Ideal for a Sunday roast or entertaining!

    Derbyshire, England, UK
    43 people made this

    Serves: 6 

    • 25g butter
    • 1 onion
    • 175g breadcrumbs
    • 1 lemon, zest grated only
    • 1 teaspoon dried thyme
    • 1 pinch dried parsley
    • salt and pepper to taste
    • 1 egg, beaten
    • 2 large pork fillets
    • 12 slices pancetta
    • ball of string
    • 1 tablespoon oil

    Prep:15min  ›  Cook:1hr10min  ›  Extra time:5min resting  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Melt the butter in a small pan and fry the onion for about 5 minutes until soft.
    3. In a separate bowl mix the breadcrumbs, lemon zest, herbs and a sprinkling of salt and pepper and add the onion and the egg and mix well.
    4. Split the pork fillet ALMOST in half, lengthways, and open out. Spread the stuffing down the length and close.
    5. Stretch the rashers out and wrap round the fillet, overlapping each other slightly. Tie the fillet together with the string. Put into a roasting dish and drizzle with oil.
    6. Roast for 45 minutes.
    7. Take out the pork fillet and baste it with the oil and juices in the pan and place back into the oven for 25 minutes, or until pork measures 97C when measured with an instant read thermometer.
    8. Transfer the pork on to a plate and allow it to rest for 5 minutes before serving.
    9. Cut off the string, cut into portions and serve.

    Serving suggestion

    Serve with mash/roast potatoes and fresh veg.

    Serving suggestion

    Make a gravy from the juices - put the roasting tin on the hob (mix in 2 teaspoons plain flour) and gradually add stock (3/4 pint chicken or veg) and keep stirring until it is thick and smooth. Simmer for 5 minutes.


    Use packet mix sage and onion stuffing in the middle of the pork fillet.

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