Pancetta-wrapped pork with chorizo stuffing

Name: Pancetta-wrapped pork with chorizo stuffing | Asda Good Living
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp sunflower oil; 1 shallot, finely chopped; 50g Extra Special Chorizo Casero (from a large sausage) cut into 1/2cm pieces; 1 clove garlic, crushed; 1 red pepper, de-seeded and diced; 40g fresh breadcrumbs; 1 tsp fresh thyme, leaves only; 3 sun-dried tomatoes, drained and chopped; Grated zest of 1 lemon; 1 pork fillet, about 500g; 1/2 x 180g pack Extra Special Smoked Pancetta

Pork fillet is the perfect cut of meat when you're in a hurry as it only takes about 30 minutes to roast. The stuffing adds tasty Mediterranean flavours, and wrapping the meat in pancetta keeps it moist.

By Asda Good Living,21st September 2015

(79 votes)

Cook: 45 Mins

Serves: 6

Price: £1.15 per serving

Nutritional Information

Each 142g serving contains

Energy
993kj
237kcal

12%

Fat
12.6g

Med
18%

Saturates
4.3g

Med
22%

Sugars
2g

Low
2%

Salt
0.9g

Med
14%

of your reference intake.
Typical energy values per 100g:
699kj/167kcal

Ingredients

1 tbsp sunflower oil

1 shallot, finely chopped

50g Extra Special Chorizo Casero (from a large sausage) cut into 1/2cm pieces

1 clove garlic, crushed

1 red pepper, de-seeded and diced

40g fresh breadcrumbs

1 tsp fresh thyme, leaves only

3 sun-dried tomatoes, drained and chopped

Grated zest of 1 lemon

1 pork fillet, about 500g

1/2 x 180g pack Extra Special Smoked Pancetta

Method

Pre-heat the oven to 200C/180C Fan/Gas 6. Grease the base of a roasting tin with 1/2 tbsp of the sunflower oil.

Put the remaining oil in a large frying pan with the shallot, chorizo, garlic and pepper. Cook on a medium heat, stirring often, until the shallot and pepper are soft and the chorizo starts to crisp on the outside. Tip into a bowl. Add the breadcrumbs, thyme, sun-dried tomatoes and lemon zest. Season and leave to cool.

Cut any sinew off the pork. Make a cut all the way along, and about halfway through, the fillet, so that you can open out the sides like a book.

Stuff the fillet with the breadcrumb and chorizo mixture, then close it up again. Wrap the pancetta slices widthways around the whole length of the meat, and secure with string at 5cm intervals to form a long parcel.

Put in the roasting tin and cook in the oven for 30 minutes, turning it over halfway through.