Porchetta-style pork fillet with caponata
Pork fillet or tenderloin, raw
285 g, (buy 300g) fat trimmed
250 g, cut into 2cm pieces
Reduced fat feta cheese
50 g, crumbled
1 medium, cut into 2cm pieces
Smoky BBQ rub (WW Recipe)
- Preheat oven to 160°C. Make a cut length ways along pork fillet, about halfway through, then open along the cut and lay the pork flat. Pat dry with paper towel and rub all over with the BBQ rub. Arrange 50g of the chopped tomato down the centre of the pork. Sprinkle with feta, then roll up to enclose filling. Secure with kitchen string or wooden skewers.
- Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Cook pork for about 5 minutes, turning occasionally, until browned all over. Transfer to a small baking dish. Bake for about 20 minutes or until pork is cooked to your liking.
- Meanwhile, to make caponata, heat remaining oil in the same frying pan over medium-high heat. Cook eggplant, stirring occasionally, for about 5 minutes or until lightly browned. Stir in vinegar and remaining chopped tomato. Season with salt and pepper. Reduce heat, simmer for 10-12minutes, stirring occasionally, until eggplant is tender.
- Cut pork into 1cm-thick slices. Serve with caponata, with barbecue sauce on the side.