Try this tasty dish...
- 1 medium pork fillet
- for the stuffing:
- 2 cup bread crumbs
- 2 tblsp mixed herbs
- 6 sun blushed tomatoes (roughly chopped)
- 2 oz melted butter
- 4 to 5 slices of good prosciutto
- 4 to 5 slices of guanciale (cured pig cheek)
- Line a chopping board with cling film and place the pork on the board and score the meat lengthways with a sharp knife (not all the way through). Top with another sheet of cling film and flatten out the meat to a half inch thickness.
- Line the inside of the pork with the guanciale.
- Mix the stuffing and place on top of the guanciale.
- Roll up the pork steak with the stuffing inside like a swiss roll, using the cling film to keep it firmly together.
- Lay the slicced prosciutto on the board. Place the pork roll on top and roll this up, making sure the pork steak is completely encased in prosciutto.
- Seal the stuffed pork on a hot pan on all sides.
- Wrap the seared stuffed pork fillet in 2 sheets of tin foil. Roll very tightly but turn the ends of the tin foil upwards so the juices don’t leak out.
- Place on a rack in a roasting tin and cook in the oven at 180°C for 1 hour.
- Remove from tin foil and slice, pouring the juices over the meat.