PORK FILLET WITH SUN-DRIED TOMATOES

Sun-dried tomatoes add a pop of tartness to this hearty main. I also can’t resist anything that’s filled with mushrooms!

Serves: 4

Ingredients

• 30g sun-dried tomatoes
• 10g butter
• 1 small brown onion (about 100 g) finely chopped
• 3 cloves garlic, minced
• 15ml finely chopped fresh rosemary
• 120g button mushrooms, chopped
• fine salt and freshly ground black pepper, to taste
• 500g pork fillet
• kitchen twine, for trussing
• olive oil, for brushing

Method

1. Place the sun-dried tomatoes in a small bowl. Cover with boiling water and leave to hydrate for 10 minutes. Drain, cool and chop up finely.
2. Melt the butter in a frying pan. Add the onion and cook for a few minutes to soften. Stir in the garlic and rosemary.
3. Add the mushrooms and cook for 5 minutes to soften. Stir in the chopped sun-dried tomatoes and season with salt and black pepper. Take off the heat and allow to cool.
4. Slit the pork fillet along one side to create a pocket. Spoon the mushroom filling into the fillet and secure it with kitchen twine.
5. Brush the outside of the fillet with olive oil and season well with salt and black pepper. Cook the pork fillet on the braai for approximately 20 minutes or until cooked through. Alternatively, pan-fry the fillet for 6–7 minutes per side. Allow the meat to rest for 10 minutes before slicing.