Stuffed Pork Fillet With Bacon Cannellini Beans

1 hr 30min

Pour the olive in a large saucepan. Add the onion, garlic and salt, cook over a low heat till onions are soft.
Cut a cross at the bottom of each tomato. Place in a mixing bowl and pour boiling water over the tomatoes.
Leave for about 2 minutes, then carefully take them out and place in ice water to stop the cooking process.
Peel the skin off and halve the tomatoes.
Scoop out the pips and flesh, cut them into blocks, and add to the olive oil and onion mixture. Let it simmer on medium for about 15 minutes till a sauce forms.
Add the beans and season with more salt if needed. Simmer until beans are warm.
Heat a non-stick frying pan and add the bacon. Fry until crispy and add to the beans. Add chopped parsley and mix. Keep warm to one side.

Heat the oven to 180 °C.
Place the pork mince in a mixing bowl. Add the chopped sage and then the lemon zest. Season with salt and pepper. Mix well and keep to one side.
Place the fillet on your work surface, remove the sinew and cut the top ends off.
Carefully slice the fillet in the centre but be careful not to slice it through.
Use a rolling pin to flatten the fillet carefully by bashing it lightly.
Place a large piece of foil on your work surface. Arrange the Serano ham on the foil so the slices overlap. Place the fillet on top, then season with salt and pepper.
Spoon the mince on top in the centre of the fillet. Roll the fillet closed, making sure the foil is tight around the fillet.
Place the fillet on a baking tray, then pop it in the oven and roast for 35 – 40 minutes. Take out and open the fillet. Dot the butter on top and leave until melted.