Ingredients:

200 g

ESKORT Diced Bacon, fried

1 kg

fresh pork fillet or loin

80 g

sundried tomatoes

350 g

kale, chopped

1

onion, diced

15 ml

olive oil

15 ml

dried rosemary

Method:

Preheat the oven to 180ºC.

Fry onions in a dash of olive oil. Once translucent add the kale. Do not over cook - the kale is ready when it has just wilted, do not fry until it loses colour.

Butterfly cut your fillet and spread the sundried tomatoes, bacon and kale evenly inside.

Roll up the meat, skewer with a toothpick, and rub with olive oil and rosemary.

Bake for 35 - 45 minutes, depending on the thickness of your pork cut.

This is a Banting Friendly Recipe

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