jerk rolled pork fillet
stuffed with roast red peppers and buttered spinach served on crunchy ciabatta and topped with a cucumber and lime salsa
pork fillets large
red peppers (3/4 peppers per roll)
baby spinach (1/4 bag per roll)
cracked black pepper
spinach baby leaves
ask the butcher to leave as one whole piece pork fillet butterflied - tenderised, season and marinated over night (24hrs) stuffing.... roast red peppers pealed, spinach cooked in butter and left to cool place marinaded pork on a sheet of cling film and fill with peppers and spinach cover the cling filmed rolled pork with tin foil.
quick cook 180degrees for 1.5hours.
slow cook 120degrees for 4hrs.
(add more marinade for extra flavour).
serve hot or leave to cool and eat cold.