Ingredients

Method

• 1 kg red onions, unpeeled
• 400 g pork fillet
• 200 g baby spinach, blanched
• 70 g Woolworths Serrano ham
• Parmesan polenta or crusty bread, for serving
For the stuffing, mix:
• 3 T Woolworths sundried tomato pesto
• 100 g Woolworths chevin
• 50 g flaked almonds, toasted
For the roasted tomatoes:
• 400 g cherry tomatoes
• 1 t smoked chilli flakes (optional)
• 2 garlic cloves, smashed
• ¾ cup Woolworths basil-and-white balsamic salad dressing
• sea salt and freshly ground black pepper to taste

Method

Ingredients

1. Nestle the onions directly into mediumcoals for 30 minutes, turning often.

2. Butterfly the fillet, then spread over the stuffing. Add the spinach and roll back into shape.

3. Wrap the fillet in the Serrano ham and secure with string. Place the fillet on the braai grid over medium coals. Braai for 25 minutes, turning every 5 minutes to ensure the fillet is evenly browned. Remove from the braai and rest for 15 minutes.

4. While the fillet is cooking, place the cherry tomatoes, chilli flakes, garlic and dressing in a small cast-iron saucepan. Place over medium coals and simmer for 15 minutes, until the tomatoes burst.

5. Remove the onions from the coals, allow to cool slightly, then peel.

6. Slice the fillet and serve with the onions and roasted tomatoes, Parmesan polenta or bread.

Find more pork recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones