Pork Fillet with lemon & olive stuffing

The fresh lemon balances the earthy-tasting olives in the stuffing, while adding zesty flavour to the meat and helping to keep it moist.


Serves: 4

Cooking Time: 1 Hour 10 minutes


  • 500g Pork Fillet
  • 1 tbsp Rapeseed oil
  • 1 Red Onion finely chopped
  • 1 tbsp finely chopped thyme leaves
  • 1 garlic clove, crushed
  • Grated zest and juice of 2 lemons, plus 1 whole lemon
  • 50g green pitted olives, roughly chopped
  • 40g breadcrumbs



  1. Preheat the oven to 200C/ 180C Fan Oven/ Gas 6. Use a little oil to greasethe base of a roasting tin.
  2. Heat the remaining oil in a frying pan and cook the red onion, thyme and garlic over a medium heat for 1-2 minutes, until the red onion are soft. Tip into a bowl. Stir in the lemon zest and juice, oilves and breadcrumbs.Set aside and cool for 5 minutes.
  3. Trim any sinew and excess fat from the pork fillet. Make a cut a long its length, about half way through, so you can open it out like a book.
  4. Stuff with the lemon and olive mixture, then close again. Then secure with string in 5cm intervals.
  5. Cut the remaining lemon into wedges and place in the roasting tin, with the pork fillet and roast for 45 minutes. Turn the pork fillet over half way through.
  6. Leave the meat to rest for 10 minutes, then remove the string. Carve the pork into thick slices. Serve with veg of your choice.