Slice pork fillet lengthways, open and thin with meat tenderiser. Sprinkle both sides with salt and pepper.
Combine Ajvar vegetable relish with bread crumbs and egg, mix well and brush over the fillet.
Arrange asparagus lengthways over the fillet.
Roll fillet to close and fasten the ends using toothpicks.
Sprinkle fillet with thyme, wrap with bacon rashers and sear in hot oil, turning so all sides sear equally.
Place fillet and oil it was cooked in, in an oven proof dish and bake in preheated oven at 200°C for 30 minutes. While baking, keep adding cups of water, preventing it to dry out.
Remove pork fillet from oven and let cool slightly. Remove toothpicks and slice.
Vegetable Puree: peel and clean vegetables and cut in smaller pieces. Bring water to boil, add salt, followed by vegetables and cook until they soften. Drain water, transfer vegetables to a food processor and chop finely. Add butter, milk and mix until smooth.
Serve pork fillet with vegetable puree.
For a spicier dish, add Ajvar vegetable relish hot. Instead of using a food processor, hand held mixer creates the same results.