Pork fillet stuffed with olives and jalapeño peppers, wrapped in bacon

SERVES 4

Ingredients:

1½lb (675g) pork tenderloin, trimmed (see Cook’s Notes)

1/3 cup finely chopped black olives

½ of a 4oz (50g) can diced jalapeño chile peppers, finely chopped

handful of flat-leaf parsley, finely chopped

5½oz (150g) thinly sliced bacon (about 10 slices)

1 tbsp olive oil

Method:

1 Preheat the oven to 400°F (200°C). Slice the pork lengthwise, about ¾ of the way through, so that it opens up like a book; don’t slice all the way through. In a bowl, mix together the olives, jalapeños, and parsley, then spoon onto one half of the pork, and fold the top piece over.

2 Now wrap the bacon around the pork, tightly and evenly, then place the wrapped pork on a rack in a roasting pan. Roast in the oven for 20–25 minutes until the bacon is crisp and the pork is cooked through. Leave to rest for a few minutes.

3 To serve, cut the pork into thick slices, and serve hot with spinach and a tomato salad.

Pork fillet stuffed with olives and jalapeño peppers, wrapped in bacon