Pork fillet stuffed with fig and feta cheese
6 – 8 People
1 hours 10 min
Pork fillet or tenderloin, the long, thin muscle cut from the inside of the ribcage. While it gets far less airtime than ribs it is a beautifully tender, lean cut of meat that can be prepared in any number of ways. The tenderloin should not to be confused with the loin. They are not cut from the same part of the animal, and look completely different.
While the tenderloin is thin and lean, the loin is wide and thick, and has a far higher fat ratio, Tenderloin is best cooked quickly, over high heat, while loin lends itself better to slow-roasting.
COMPLIMENTARY TO THE DISH
Potato wedges and cooked beetroot.
2 large (400g) pork fillets
4-6 large preserved figs cut in thin slices
1 tube cream cheese
2 – 3 wheels of feta cheese
Salt and pepper
Preheat the oven grill to heat to 160°C.
Butterfly the pork fillets by making a slit from top to bottom, taking care not to cut all the way through. Use a rolling pin to flatten the fillets to about double their size.
Season with salt, pepper, and place the thinly sliced fig together with the crumbed
Feta. Layer the cream cheese on top. Carefully roll the fillets and secure with kitchen string. Quickly sear the fillets in a hot pan to give them a bit of colour, then place in an oven tray and bake for 20-25 minutes. Remove and rest for 10 minutes before slicing and serving,.