Olive Stuffed Pork

Olive Stuffed Pork


21 people made this

Good strong tastes in this stuffed pork fillet - mustard, garlic and olives. It is barbecued but you can oven bake it if you prefer.


Serves: 4 

  • 1.5kg whole pork fillets, trimmed
  • 2 cloves garlic, crushed
  • 15 oil-cured black olives, pitted
  • 1 teaspoon mustard
  • salt and freshly ground black pepper to taste
  • 1 red capsicum, sliced
  • 4 fresh mushrooms, sliced
  • 1 onion, thinly sliced

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Slice the pork fillets open the lengthways. Spread the mustard, garlic and olives in the middle of the fillets. Sprinkle with salt and pepper to taste.
  2. Tie the fillets every 2.5cm to shape evenly into a roll. Refrigerate for 24 hours to marinate.
  3. Prepare barbecue for high heat.
  4. Using a generous amount of aluminium foil, lay the red capsicum on a foil sheet and place the marinated pork fillets on top (if using more than one fillet, use separate sheets of foil).
  5. Place the onion slices and mushrooms on top of the fillets. Seal the foil making a little tent on top.
  6. Barbecue for about 30 minutes or until the pork has reached an internal temperature of 70 C is reached. Set aside for 10 minutes before carving.


If you prefer not to barbecue, bake at 190 degrees C.

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Reviews (5)


Loved this-very flavourful. - 08 Oct 2008


It is so hard to find a great pork recipe. This was amazing. The meat was very tender and the flavour was great. Thanks for posting. - 08 Oct 2008


This is by far the best recipe for pork I have ever eaten. My husband said it was incredible, but do I want to spend 2 days in prep? Preperation was minimal and the flavour was wonderful. Cooked on the barbecue until done. GREAT - 08 Oct 2008

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