Roast Pork...With a Twist

I cooked this following recipe last night for a couple of my friends. It isn't the first time I have made it. It appears quite often on my table if i have company over for dinner. I love making these 'alternate' roasts - instead of the traditional slab of meat that takes all afternoon to roast. They are much quicker to cook, tastier, and - the best bit - NO CARVING! This recipe is from Donna Hay.

Pancetta and Marjoram Pork

Serves 4

• 2x300g pork fillets, trimmed,
• 1/2 cup fresh breadcrumbs,
• 2 teaspoons chopped marjoram,
• 1/3 cup grated green apple,
• 1 tbs olive oil,
• sea salt and cracked,
• black pepper,
• 12 slices pancetta,
• 1 tbs olive oil, extra

Preheat oven to 200oC. Cut each pork fillet in half and use a sharp knife to make a slit along the top of each half. (Make a pocket) Place the breadcrumbs, marjoram, apple, oil, salt and pepper in a bowl and mix well to combine. Spoon 1 tablespoon of the bread crumb mixture into each fillet half and wrap with three slices of pancetta to enclose stuffing. Place fillets on a wire rack in a metal baking dish and drizzle with oil. Roast for 15-20 minutes or until cooked to your liking.

• I like to serve these with a potato and sweet potato mash and a drizzling of gravy.

• Majoram is so easy to grow. I have it growing in a pot at my back doorstep. It doesn't like strong frosts though, so you may need to shelter it in winter if you live somewhere chilly. For the amount you use of this herb in this recipe it is crazy to buy it from the supermarket.