Preparation time: 25 minutes
Cooking time: about 35 minutes
• 2 x 300 g pork fillets, sinew removed
• 3 ml dried basil
• 100 g baby spinach, blanched, refreshed and drained
• 8 sun-dried tomatoes in vinaigrette, drained
• 2 rounds feta, crumbled
From the pantry:
• 15 ml each butter and olive oil
1 Using a sharp knife, cut a slit in the fillets lengthways about three-quarters of the way through and open them up. It is important not to cut through the meat completely; your filling will leak out. Press gently on the meat to flatten it.
2 Season the inside of the pork fillets with salt, pepper and a pinch of dried basil. Now place a layer of spinach, then tomatoes and finally feta cheese on each. Fold the meat around the filling and secure with kitchen string (you can also use toothpicks). Season the outside with salt and pepper. Melt the butter and oil together and brush onto the meat.
3 Fry the fillets in a frying pan until golden brown all over. Then place the pan in a hot oven at 180°C for a further 25–30 minutes or until the meat is cooked through. Let the meat rest for 10 minutes (cover with foil to keep it warm), then slice. Serve with couscous or mashed potatoes.