Layers of flavour can be found within this divine pork, stuffed with button mushroom and diced sun-dried tomatoes, and coated in a NOMU Provençal Rub. Served atop a green leaf bed, and sided with roasted pumpkin chunks and chickpeas. There really is nothing better!
Stuffed Pork Fillet
Stuffed Pork Fillet
with pumpkin, mushrooms & sun-dried tomatoes
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Chickpeas
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Provençal Rub
- Onion
- Onions
- Pork Fillet
- Pumpkin Chunks
- Pumpkin Seeds
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Paper Towel
- Toothpicks
PUMPKIN PERFECTION
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Place the drained chickpeas in a bowl. Coat in oil and some seasoning. Set aside. Roast the pumpkin in the hot oven for 25-30 minutes. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
START THE STUFFING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 3-5 minutes until browned, shifting occasionally. Remove from the heat and mix in the diced sun-dried tomatoes, ½ the chopped parsley and seasoning.
PREP THE PORK
Pat the pork fillet dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the pork (be careful not to cut all the way through to the other side.) Open the pork so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Use the back of a spoon to spread the mushroom mixture evenly over the flattened pork fillet, leaving a border of ½ cm. Roll the pork up tightly, using toothpicks to secure the pork roll. Lightly coat in oil, seasoning and the rub.
CRISPY CHICKS
When the pumpkin has 15 minutes remaining, place the dressed chickpeas on the other half of the tray. Roast for the remaining time until the chickpeas are crispy and the pumpkin is cooked through.
SUPERBLY STUFFED PORK
When the pumpkin and chickpeas have 5-8 minutes remaining, place the pork roll onto the tray with the chickpeas and the pumpkin and roast for the remaining time. On completion, the pork should be soft and cooked through. Remove from the oven and allow to rest for 5 minutes before slicing. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
SERVICE, CHEF!
Plate up the roasted pumpkin chunks and chickpeas, garnish with the remaining parsley, and serve alongside a heap of dressed green leaves. Top the leaves with the stuffed pork rounds and scatter with the toasted pumpkin seeds.
Pumpkin Chunks - 150g
Chickpeas - 60g
Pumpkin Seeds - 15g
Onion - 1
Garlic Clove - 1
Button Mushrooms - 100g
Sun-dried Tomatoes - 25g
Fresh Parsley - 3g
Pork Fillet - 150g
NOMU Provençal Rub - 7,5ml
Green Leaves - 20g
PUMPKIN PERFECTION
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Place the drained chickpeas in a bowl. Coat in oil and some seasoning. Set aside. Roast the pumpkin in the hot oven for 30-35 minutes. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
START THE STUFFING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 3-5 minutes until browned, shifting occasionally. Remove from the heat and mix in the diced sun-dried tomatoes, ½ the chopped parsley and seasoning.
PREP THE PORK
Pat the pork fillet dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the pork (be careful not to cut all the way through to the other side.) Open the pork so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Use the back of a spoon to spread the mushroom mixture evenly over the flattened pork fillet, leaving a border of ½ cm. Roll the pork up tightly, using toothpicks to secure the pork roll. Lightly coat in oil, seasoning and the rub.
CRISPY CHICKS
When the pumpkin has 15 minutes remaining, place the dressed chickpeas on the other half of the tray. Roast for the remaining time until the chickpeas are crispy and the pumpkin is cooked through.
SUPERBLY STUFFED PORK
When the pumpkin and chickpeas have 5-8 minutes remaining, place the pork rolls onto the tray with the chickpeas and the pumpkin and roast for the remaining time. On completion, the pork should be soft and cooked through. Remove from the oven and allow to rest for 5 minutes before slicing. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
SERVICE, CHEF!
Plate up the roasted pumpkin chunks and chickpeas, garnish with the remaining parsley, and serve alongside a heap of dressed green leaves. Top the leaves with the stuffed pork rounds and scatter with the toasted pumpkin seeds.
Pumpkin Chunks - 300g
Chickpeas - 120g
Pumpkin Seeds - 30g
Onion - 1
Garlic Clove - 2
Button Mushrooms - 200g
Sun-dried Tomatoes - 50g
Fresh Parsley - 5g
Pork Fillet - 300g
NOMU Provençal Rub - 15ml
Green Leaves - 40g
PUMPKIN PERFECTION
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Place the drained chickpeas on a separate roasting tray. Coat in oil and some seasoning. Set aside. Roast the pumpkin in the hot oven for 30-35 minutes. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
START THE STUFFING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 5-6 minutes until browned, shifting occasionally. Remove from the heat and mix in the diced sun-dried tomatoes, ½ the chopped parsley and seasoning.
PREP THE PORK
Pat the pork fillet dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the pork (be careful not to cut all the way through to the other side.) Open the pork so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Use the back of a spoon to spread the mushroom mixture evenly over the flattened pork fillet, leaving a border of ½ cm. Roll the pork up tightly, using toothpicks to secure the pork roll. Lightly coat in oil, seasoning and the rub.
CRISPY CHICKS
When the pumpkin has 15 minutes remaining, add the tray of chickpeas to the oven. Roast for the remaining time until the chickpeas are crispy and the pumpkin is cooked through.
SUPERBLY STUFFED PORK
When the pumpkin and chickpeas have 8-10 minutes remaining, place the pork rolls onto the tray with the chickpeas and roast for the remaining time. On completion, the pork should be soft and cooked through. Remove from the oven and allow to rest for 5 minutes before slicing. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
SERVICE, CHEF!
Plate up the roasted pumpkin chunks and chickpeas, garnish with the remaining parsley, and serve alongside a heap of dressed green leaves. Top the leaves with the stuffed pork rounds and scatter with the toasted pumpkin seeds.
Pumpkin Chunks - 450g
Chickpeas - 180g
Pumpkin Seeds - 45g
Onions - 2
Garlic Cloves - 3
Button Mushrooms - 300g
Sun-dried Tomatoes - 75g
Fresh Parsley - 8g
Pork Fillet - 450g
NOMU Provençal Rub - 22,5ml
Green Leaves - 60g
PUMPKIN PERFECTION
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Place the drained chickpeas on a separate roasting tray. Coat in oil and some seasoning. Set aside. Roast the pumpkin in the hot oven for 35-40 minutes. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
START THE STUFFING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 8-10 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 5-6 minutes until browned, shifting occasionally. Remove from the heat and mix in the diced sun-dried tomatoes, ½ the chopped parsley and seasoning.
PREP THE PORK
Pat the pork fillet dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the pork (be careful not to cut all the way through to the other side.) Open the pork so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Use the back of a spoon to spread the mushroom mixture evenly over the flattened pork fillet, leaving a border of ½ cm. Roll the pork up tightly, using toothpicks to secure the pork roll. Lightly coat in oil, seasoning and the rub.
CRISPY CHICKS
When the pumpkin has 15 minutes remaining, add the tray of chickpeas to the oven. Roast for the remaining time until the chickpeas are crispy and the pumpkin is cooked through.
SUPERBLY STUFFED PORK
When the pumpkin and chickpeas have 8-10 minutes remaining, place the pork rolls onto the tray with the chickpeas and roast for the remaining time. On completion, the pork should be soft and cooked through. Remove from the oven and allow to rest for 5 minutes before slicing. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
SERVICE, CHEF!
Plate up the roasted pumpkin chunks and chickpeas, garnish with the remaining parsley, and serve alongside a heap of dressed green leaves. Top the leaves with the stuffed pork rounds and scatter with the toasted pumpkin seeds.
Pumpkin Chunks - 600g
Chickpeas - 360g
Pumpkin Seeds - 60g
Onions - 2
Garlic Cloves - 4
Button Mushrooms - 400g
Sun-dried Tomatoes - 125g
Fresh Parsley - 10g
Pork Fillet - 600g
NOMU Provençal Rub - 30ml
Green Leaves - 80g
Woolies Products in this dish
