Recipe #2876
Rolled Tapenade Pork Filet
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 28 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 lb 5 oz (600 g) pork filet
- 2 oz (60 g) pancetta, thinly sliced
- Tapenade
- 7 on. (210 g) pitted Calamata olives
- 2 cloves of garlic, chopped
- 1 Tbsp. (15 mL) capers
- 1 Tbsp. (15 mL) Dijon mustard
- 1 tsp. (5 mL) Provence herbs
- 1 Tbsp. (15 mL) fresh basil, chopped
- 1 Tbsp. (15 mL) extra virgin olive oil
- Black pepper to taste
Preparation
Preheat BBQ.
Trim pork filet and unroll to obtain a rectangle of the same thickness.
Make the tapenade by placing the ingredients in a food processor and mixing until a homogenous batter is obtained.
Spread the tapenade on the pork filet and roll tightly.
Surround the rolls with slices of pancetta and tie them using a damp roast string.
Place on the BBQ and cook in direct heat for 4 to 5 minutes per side.
Remove the strings and slice.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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