Sprinkling of Spice : Stuffed Lean Pork Fillet

It's one of those rare occasions where I actually feel inspired to cook. So on my RDO, I decided to cook some stuffed lean pork fillet inspired by Nigella and this Women's Weekly magazine I was reading at work one lunch hour.

I should explain to you what this this pork fillet is stuffed with: It has garlic, thyme, prosciutto and bocconcini.

So firstly this is what you would need:

1/4 x garlic clove (or however much to your garlic needs)
3-4 x sprigs of thyme (or however much to your thyme likings)
800g of LEAN pork fillet butterfly-ed out (we are on a health kick here..pork fillet has less fat and lean pork fillet has even less fat!! and ask your butcher to butterfly the fillet or if you want you can do it)
125g of cherry bocconcini (or however much to your liking)
100g of sliced prosciutto
Pinch of salt and pepper
Oven proof string (so when it goes into the oven it doesn't catch on fire!)

1) Pre-heat the oven to 200 degrees Celsius (I used fan forced because it heats up quick and cooks quicker)

2) Firstly if your lean pork fillet hasn't been butterfly-ed out do it (so basically cut it open). Then using a garlic press check the peeled garlic cloves into it so that the garlic is finely diced.

3) Smoother the finely diced garlic all over the pork fillet - you may want more or less garlic depending on your garlic taste - just remember that this is part of your aroma and your marinating flavours. Personally I like garlic so I was rather generous.

4) Take the leaves of the thyme of the stem and rub it into the fillet

5) Sprinkle pepper and salt to your liking. JUST REMEMBER THAT YOU WILL BE PUTTING PROSCIUTTO so go easy on the salt!!

6) Wrap the slices of prosciutto around the fillet - doesn't matter if it goes over the edge (just tuck it to the other side)

7) Dice the bocconcini in half or quarter and place it on top of the prosciutto

8) Tightly wrap the lean pork with all the stuffing inside it.

9) Tie the wrapped lean pork fillet with the string - make it about 2-3cm apart.

10) Grease the tray with oil. Place the stuffed pork fillet in it and then place in the oven for 40-45 minutes (or until cooked) - be sure to turn it over about half way.

11) You can also prepare roast potatoes and chuck it in with the pork fillet. While the pork is cooking why not organise the salad.

12) Once the pork is out of the oven remove it from the tray and place onto serving plate. Pour the juices of the pork in the tray onto the pork (or alternatively you can use it to make gravy - personally I don't think you need to make gravy because the pork turned out really juicy and I used poured the pork juices onto the cooked stuffed fillet).

13) LET THE PORK SIT ON THE SERVING PLATE (COVER WITH Aluminium foil) for as long as you can before serving.