Pork Tenderloin Stuffed With Chillies & Tomatoes

7 Ingredients

Number of servings

4

1/2tablespoons green jalapenos pickled in vinegar, drained
1tablespoons capers, rinsed if salty
8 large sun-dried tomatoes in oil, drained
450grams pork tenderloin
1tablespoons olive oil
1 pinch salt
1 pinch freshly ground black pepper

Description

A fiery dish that looks impressive but is simple to make.

Method

Step 1 of 3

Preheat the oven to 200°C (Gas 6). Put the jalapenos, capers, and sun-dried tomatoes in a food processor or blender and process to form a paste.

Step 2 of 3

Slice the pork along its length, making sure that you don't cut all the way through it. Smother with the oil and season with salt and black pepper.

Step 3 of 3

Stuff the paste into the slit in the pork, spreading it evenly. Pull the edges of the pork up around the stuffing and transfer the meat to a roasting tin, cut-side down. Roast the pork for 30-35 minutes, or until it is cooked to your liking. Allow the meat to rest for 5 minutes before slicing, then serve. Try this with green vegetables and brown basmati rice.