Pork Fillet with Dried Tomato Filling
Pork fillet stuffed with dried tomatoes is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g pork fillet (pre‑trimmed)
- 100 g dried tomatoes (in oil)
- 100 g Mozzarella
- 1 handful basil
- 800 g cooked potatoes (from the day before, firm‑cooking variety)
- olive oil (for frying)
- 150 g cocktail tomatoes
- Salt
- black pepper (freshly ground)
Instructions
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1.
Preheat the oven to 160 °C with fan and top heat.
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2.
Wash the meat, pat dry and cut a slit lengthwise. Drain the tomatoes well and finely chop them. Cube the mozzarella. Pick off basil leaves and cut half into strips. Mix tomatoes and mozzarella, season with salt and pepper. Stuff the mixture into the slit and tie with kitchen twine. Season again, then sear all sides in 2 Tbsp hot oil. Place on a rack (under a fat pan) and bake for 30–40 min.
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3.
Meanwhile peel and cut potatoes into pieces. Fry in 2–3 Tbsp hot oil in a non‑stick pan until golden brown, turning only occasionally to develop color. Wash and halve the tomatoes. Add them to the potatoes and fry briefly. Season with salt and pepper. Plate the potatoes. Slice the pork fillet (remove twine first), add to the potatoes and garnish with remaining basil before serving.
