Pork Fillet Wrapped in Pancetta with Crushed Peas

Serves 4
Created by Broad Stripe's chef

A soft and succulent cut of pork fillet with classic compliments

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Pork Fillet Wrapped in Pancetta with Crushed Peas

Ingredients:

2 each Pork Fillet (cleaned and trimmed)

400 gm Pancetta (really thinly sliced)

50 ml Olive Oil

500 gm Garden Peas

25 gm Unsalted Butter

½ bunch Mint (Chopped)

1 Lemon (grated zest & juice)

400 gm New Potatoes

½ bunch Parsley (Chopped)

Seasoning

Method:

1. Season the pork fillet with freshly ground pepper
2. Place the thinly sliced pancetta on the piece of cling film, carefully over lapping each slice. Make the total area of pancetta just longer than the length of your pork fillet.
3. Place the seasoned pork fillet, on the pancetta and use the cling film to roll it up, totally encasing the pork. Twist the ends of cling film to seal the roll, refrigerate until required
4. Wash and boil the new potatoes, drain, add butter, chopped parsley and season.
5. Cook the peas, drain; slightly crush with a fork, adding the lemon juice, zest and chopped mint. Season.