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Delicious easy and fast - 20 minutes from start to finish.

Method

  1. Preheat the oven to 180°C.
  2. Season the fillets with pepper.
  3. With a sharp knife, cut along one side of the fillet to make a pocket.
  4. Spread the cavity with chutney and spinach leaves and press to close.
  5. Heat the oil in a heavy-based fry pan and sear the fillets for 2 minutes on each side.
  6. Place the fillets in a roasting dish and roast for 8-10 minutes until medium.

To serve

Allow to rest, carve diagonally and serve with roasted or char grilled capsicums and a green salad.

Hints/Tips

  1. This recipes uses an apricot and capsicum chutney, but equally as good is a peach, mango, plum or tamarillo chutney.
  2. For a great pour-over sauce simply heat together 1/4 cup of chutney with 2 tablespoons water.

 

Chutney Stuffed Pork Fillets

Clock
Preparation: 3 mins
Cooking: 17 mins
Serves: 4

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Ingredients

  • 2 Trim Pork fillets
  • Pepper
  • 1/2 cup fruit chutney
  • 1 cup small spinach leaves
  • 1 tablespoon olive oil
View all recipes that use the Fillet (Trim Pork) cut
View all recipes that use the Bake method
View all recipes that use the Roast method

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