Stuffed Pork Fillet, Roast Fruits & Honey
- 600g pork fillet
- 4 Tbsp. olive confit (alternatively, tapenade or chopped olives)
- 6 Tbsp. spreadable garlic and herb cream cheese
- 2 sprigs of tarragon (or thyme)
- 2 sprigs of sage
- Sea salt and freshly ground black pepper
- 600g apricots
- 2 nectarines
- A dash of olive oil
- 1 bunch of spring onion
- 1 cup of grape juice
- A few untreated lavender flowers
- 8 nasturtium flowers
- 2 Tbsp. honey
- Olives, to serve
Preheat the oven to 180°C.
Butterfly the pork fillet, then spread the olive confit and cheese inside to stuff the pork. Add tarragon, sage, salt and pepper. Fold the pork over and use kitchen twine to tie the fillet to secure.
Cut the apricots and nectarines into quarters and halves. Slice the spring onion.
Brown the stuffed fillet in a Le Creuset Fleur Oblong Casserole with a dash of olive oil. Arrange the fruits and spring onions around the casserole, drizzling with olive oil and grape juice. Use the honey to glaze the fillet and lightly drizzle over the fruits, cover and roast in the oven for 30 minutes or until cooked to your liking.
Once plated, garnish with nasturtium flowers and a few olives.