2 x 300g (10 oz) pork fillet
200g (7 oz) pancetta, finely sliced *see note
4 small sprigs fresh rosemary
1 tablespoon fennel seeds, toasted
4 cloves garlic, crushed
1/2 teaspoon chilli flakes (optional)
2 tablespoons olive oil
Pinch of sea salt and black pepper
Marinated in herbs and wrapped in pancetta gives this pork fillet a burst of flavour and is quick to prepare.
Pairs well with …..
Sweet potato and charred radicchio dressed with balsamic and olive oil
Hints and tips:
Try not to overcook the pork as it will be dry. If it is a little pink, let it rest out of the oven, the inside will still be cooking.
Crush the fennel seeds with a mortar and pestle or grinder. Pick the rosemary leaves and finely chop.
Combine the fennel,garlic, rosemary, chilli flakes, salt and pepper, and 1 tablespoon of olive oil. Mix into a paste.
Trim the pork fillet of any sinew and cut each piece in half, crossways.
Smear the herb paste over the fillets and refrigerate for 20 minutes, if time permits.
Divide the pancetta slices into four lots and layer on a flat surface, side by side overlapping. Roll each fillet up snugly in the pancetta ‘blankets’ and place in a lined baking dish, with the seams tucked underneath.
Drizzle another tablespoon of olive oil over the wrapped fillets and bake in a pre-heated oven at 180C (355F) for 20 minutes, until pork is cooked but not overdone. Allow to rest for 10 minutes and serve drizzled with juices.
Note: Pancetta is cured pork belly (similar to bacon but not smoked). If unavailable, use finely sliced streaky bacon.