Preparation
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1.
Slice pork fillet lengthways, open and thin with meat tenderiser. Sprinkle both sides with salt and pepper.
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2.
Combine Ajvar vegetable relish with bread crumbs and egg, mix well and brush over the fillet.
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3.
Arrange asparagus lengthways over the fillet.
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4.
Roll fillet to close and fasten the ends using toothpicks.
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5.
Sprinkle fillet with thyme, wrap with bacon rashers and sear in hot oil, turning so all sides sear equally.
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6.
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.
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7.
Remove pork fillet from oven and let cool slightly. Remove toothpicks and slice.
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8.
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.
Serving
Serve pork fillet with vegetable puree.
Tip
For a spicier dish, add Ajvar vegetable relish hot. Instead of using a food processor, hand held mixer creates the same results.
