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Porchetta-style pork fillet with caponata

Porchetta-style pork fillet with caponata

Total Time
45 min
20 min
25 min
A healthier twist on an Italian classic, this porchetta-inspired dish is one to try. Tender pork stuffed with tomatoes and feta, coated in a smoky, spicy rub makes for a flavour bomb you won’t want to miss, and the eggplant caponata helps to get your veg intake up.


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

Barbecue sauce

2 tbs

Smoky BBQ rub (WW Recipe)

1 tbs

Olive oil

2 tsp

Balsamic vinegar

2 tbs


  1. 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.
  2. 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.
  3. 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.
  4. Cut pork into 1cm-thick slices. Serve with caponata, with barbecue sauce on the side.


Foodie fact: Porchetta is an Italian dish of stuffed boneless pork roast that is rolled up and slow-roasted. It’s traditionally made with a very fatty cut of pork, with the skin being left on to produce a crispy, crackling-style crust. We’ve served our healthier version with a side of caponata, another traditional Italian dish originating in Sicily.