Pork Tenderloins Stuffed with Harissa Peperonata

Peperonata: Lightly brush or spray the capsicums with olive oil and place on a baking tray. Cook in the preheated oven for 20-25 minutes, turning occasionally until lightly charred and the skin is starting to loosen. Remove from the oven and cover with foil.

When cool enough to handle remove and discard the skin and seeds. Place half the red capsicum in a blender 
or food processor with the harissa paste, feta, almonds and olive oil and process to a paste. Cut the remaining capsicum into thin strips. Set aside.

Pork: Carefully trim the sinew from the pork, then using a sharp knife, slice the pork lengthways through the centre, stopping 1 cm before cutting right through.

Open the pork out and place on a board covered with plastic wrap. Cover the surface of the pork with another piece of plastic wrap and use a rolling pin to bash the meat until it is about 1 cm thick all over and large enough to roll up.

Remove the plastic wrap and spread half the red capsicum paste over the top side of the pork. Place a strip of yellow capsicum along the long edge, about 3 cm from the edge.

Roll the pork up tightly and place 2 or 3 sage leaves on top. Tie using kitchen string and set aside. Repeat using the second fillet.

Preheat the hot plate of the barbecue to medium hot and lightly brush or spray the pork fillets with oil. Cook for 5-8 minutes, turning frequently, until lightly golden all over then reduce the heat and lower the lid of the barbecue (if you have one). Cook for a further 15-25 minutes, turning occasionally until cooked through.

Remove from the heat and let the pork rest, covered, for a further 5 minutes before slicing and serving with the extra chopped capsicum. S

Pantry note

Harissa: pronounced ‘ha-RITH-ah’, this fiery hot sauce from North Africa is made from chilli, garlic, cumin, coriander and caraway. Available from good food stores.