Olive Stuffed Pork

    1 hour

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

    21 people made this

    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 in English (18)


    Loved this-very flavourful.  -  08 Oct 2008


    Wow!! This was fantastic, so tender! We can't wait to make it again and share it with some friends.  -  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