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- 30g - sun-dried tomatoes
- 10g - butter
- 1 - small brown onion, finely chopped
- 3 - garlic cloves, minced
- 15ml - finely chopped fresh rosemary
- 120g - button mushrooms, chopped
- - salt and freshly ground black pepper
- 500g - pork fillet
- - olive oil, for brushing
- - fresh coriander, to garnish
Prepare the coals to braai the pork fillet. Keep some kitchen twine for trussing handy.
1 Place the tomatoes in a small bowl. Cover with boiling water and leave to hydrate for 10 minutes. Drain, cool and chop up finely.
2 Melt the butter in a frying pan. Add the onion and cook for a few minutes until soft. Add the garlic and rosemary and stir.
3 Add the mushrooms and cook for 5 minutes until soft. Stir in the chopped tomatoes and season with salt and pepper. Remove from the heat and allow to cool.
4 Slit the pork fillet along one side to create a pocket. Spoon the mushroom filling into the fillet and secure with kitchen twine.
5 Brush the outside of the fillet with the oil and season well with salt and pepper. Cook the pork fillet on the braai for approximately 20 minutes or until cooked through. Alternatively, pan-fry the fillet for 6-7 minutes per side. Allow the meat to rest for 10 minutes before slicing. Garnish with the coriander and serve.
