- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 30 minutes
- Effort: easy
- 4 red peppers
- 400400 g canned chopped tomatoes, drained
- 2 small bulb fennel, quartered and blanched
- 2 tbsp olive oil
- 1 tsp mixed pepper berries
- 1 tsp coriander seeds
- half tsp fennel seeds
- 2 pork fillets, 350g each
- half a tsp of freshly grated nutmeg
- 8-10 sage leaves, finely chopped
- 3-4 sprigs rosemary, finely chopped
- black pepper
- 225 g gruyère cheese, finely sliced
- 50 g butter
- 300 ml soured cream
- grated parmesan, to serve
- 2 tsp lemon juice
1. Preheat the oven to 180°C/gas 4. Halve the red peppers vertically, keeping on the stalks but de-seeding them.
2. Divide the tinned tomatoes among the red pepper halves. Top the tomatoes with fennel quarters. Place the filled pepper halves in a roasting tray. Drizzle over the olive oil.
3. Crush the pepper berries, coriander and fennel and sprinkle over the pepper halves. Season with salt.
4. Bake the red peppers for 45 minutes until tender.
5. Meanwhile, place the two pork fillets between large sheets of cling film. Beat the fillets with a cook's mallet or a rolling pin until flattened out. Discard the cling film.
6. Season the pork with ground nutmeg. Sprinkle over the sage and rosemary and season with salt and freshly ground pepper.
7. Top each fillet with the finely sliced Gruyere cheese. Carefully roll up each pork fillet into a parcel, securing tightly with cocktail sticks.
8. Place the pork fillet parcels in a shallow ovenproof dish. Dot with butter and pour over the soured cream.
9. Bake the pork fillets in the same oven as the red peppers for 30 minutes, until cooked through.
10. Sprinkle the cooked red pepper halves with lemon juice just before serving. Serve the pork fillet parcels with the red peppers as a side-dish.
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