That’s goodtoknow

For a more savoury filling, replace the pineapple with chopped finely courgette or green pepper.

Ingredients

• 500g piece pork fillet, trimmed of fat
• 1tbsp freshly chopped thyme
• Salt and freshly ground black pepper
• 150g fresh or canned pineapple, finely chopped
• 1 large red pepper, deseeded and finely chopped
• 8 rashers smoked streaky bacon
• Fresh thyme to garnish

1. Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Wash and pat dry the pork fillet. Slice the fillet lengthwise to within 1cm of the other side. Place on a board and flatten with a meat mallet or cling film wrapped rolling pin, to a thickness of about 6mm.
2. Season the pork with salt and pepper and sprinkle over the chopped thyme. Mix the pineapple and pepper together and spread down the centre of the pork and roll up.
3. Carefully wrap the bacon around the pork, overlapping the slices to help hold the pork together, and then tie with clean pieces of string to secure. Place in a roasting tin and bake for 35-40 mins until tender and cooked through. Leave to cool, then wrap and chill for at least 2hrs.
4. To serve, discard the string, and cut into chunky slices. Garnish with fresh thyme and serve with salad vegetables.