Pork is cooked when a small knife is inserted into the thickest part and juices run slightly pink to clear. If you don’t have a mortar and pestle, grind fennel seeds in a small food processor.
2 x 400g pork fillets, trimmed
1 tblsp olive oil
1 cup dry white wine
1⁄2 cup chicken stock
Steamed green beans and chat potatoes, to serve
Fresh oregano sprigs, to garnish
PANCETTA HERB STUFFING
2 tsps dried fennel seeds
50g sliced pancetta, finely chopped
2 cloves garlic, crushed
2 tblsps chopped fresh oregano
1 tblsp chopped fresh rosemary
25g butter, at room temperature
To make stuffing, heat a small frying pan over a medium heat. Add fennel seeds. Stir for about 2 minutes, or until fragrant. Transfer to a mortar. Coarsely grind using a pestle. Transfer to a bowl. Add the pancetta, garlic, chopped herbs and
butter and mix well.
2 Using a sharp knife, cut each fillet lengthways down the centre, about three-quarters of the way through. Open out at. Spread stuffing evenly down the centre of each one.
3 Place one fillet on top of the other, stuffing-side up. Fold over to enclose. Tie at 3cm intervals with kitchen string to secure.
4 Heat oil in a large, flame-proof roasting pan over a medium
to high heat. Add pork, turn occasionally for about 7 minutes, or until meat is browned all over. Transfer pan to a moderate oven (180C). Cook pork for about 20 minutes, or until tender. Remove. Place on a tray. Rest, loosely covered with foil for 10 minutes.
5 Meanwhile, place pan with cooking juices over a medium to high heat. Bring to a boil. Add wine and stock. Boil, stirring occasionally, for about 7 minutes, or until liquid is reduced by half. Transfer to a jug.
6 Remove string from pork. Thickly slice. Serve with beans and potatoes. Spoon over sauce. Garnish with oregano.