•  large (400g each) pork fillets
• 1 packet (200g) bacon
• 1 large red pepper, quartered and seeded
• Salt and pepper
• 2 teaspoons (10ml) paprika 1 tub (225g) cream cheese
• ¼ cup (60ml) quality pesto
• 1 cup (250ml) tightly packed spinach

Preheat the oven grill to the maximum setting.

Lay the bacon strips in an oven tray and arrange the red pepper, skin side up, between the bacon pieces. Grill until the bacon is golden. Flip the bacon and red pepper and cook until the other side is golden.

Remove and switch the oven to heat to 160˚C.

Remove the skin from the red pepper and cut the bacon into 1cm pieces.

Butterfly the pork fillets by making a slit from top to bottom, taking care not to cut all the way through. Use a meat mallet or rolling pin to flatten the fillets to about double their size.

Season with salt, pepper and paprika, and spread with a generous layer of cream cheese and pesto. Layer the spinach, bacon and red pepper on top. Carefully roll the fillets and secure with kitchen string.

Quickly sear the fillets in a hot pan to give them a bit of colour, then place in an oven tray and bake for 20-25 minutes.

Remove and rest for 10 minutes before slicing and serving.

OTHER STUFFINGS TO TRY

• ½ cup (125ml) each ricotta, mashed pumpkin and Parmesan
• 300g pork sausages, removed from their casings and mixed with

½ cup (125ml) breadcrumbs and ¼ cup (60ml) each grated apple and cranberries.

• 1 cup (250ml) finely diced pineapple, 2 tablespoons (30ml) harrissa paste and a handful of chopped coriander.