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4 serves

Prep Time: 20 min

Cooking Time: 20 min



  • 500g Cannings Free Range pork eye fillet
  • 75g of button mushrooms, sliced
  • 2tbsp of creamy goat’s cheese
  • 2 tbsp sun dried tomatoes in oil
  • 2 garlic cloves, crushed
  • 1 tbsp  pine nuts
  • 1 tsp fresh basil, minced
  • 1/3 cup pesto (from a jar)
  • zest of half a lemon
  • 2 tbsp oil or butter
  • 1 tbsp honey
  • salt and pepper



Preheat your oven to 220C.

Combine the goat’s cheese, sun dried tomatoes, pine nuts, crushed garlic, lemon zest and basil with the pesto in a bowl – it should form a thick paste. Toss in the mushrooms and mix in gently – trying not to break the slices too much.

Take your eye fillet and cut a deep slit lengthwise from end to end about half-way deep – you only need a little bit of pressure on the knife, that way you won’t cut it in half. Open the eye fillet and pound it out gently with a kitchen hammer to increase the surface area inside. Spread the cheese and pesto mixture in the inside of the fillet and re-roll it. It should resemble a log. Tie with twine or kitchen string at 2 inch intervals along the fillet making sure your stuffing is evenly dispersed – if you tie it too tight all the stuffing will be squeezed out.

In an oven safe pan, heat your oil or butter and honey over medium heat until browning but not burnt. Add the eye fillet to the pan and move it around with tongs, browning on all sides for 5-10 minutes. Transfer the pan to the oven and bake for a further 10 minutes.

Serve with a side of couscous (drizzled with the remaining the sauce) and steamed vegetables like asparagus or broccolini.


Suggested wine: Pinot grigio