Porchetta-style pork fillet
Waitrose and Partners

Porchetta-style pork fillet

These pork fillets are stuffed with a lovely herby mixture and wrapped in crisp, salty, melt-in-your-mouth sliced pancetta. It is finished perfectly by the beef jus, adding a beautiful depth of flavour.

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins
  • Pluschilling

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  • 2 Waitrose 1 Free Range Pork Fillets, trimmed of fat and sinew, (approx, 500g each)
  • 95g Cooks' Ingredients Sliced Pancetta, slices stretched slightly with the back of a knife
  • 200g pack Heston Finishing Jus For Beef

For the stuffing

  • 2 tsp fennel seeds
  • 25g pack flat leaf parsley, trimmed
  • ½ x 20g sage, leaves only
  • ¼ x 20g rosemary, leaves only
  • 3 garlic cloves
  • 1 unwaxed lemon, finely grated zest
  • 4 tbsp olive oil, plus extra for greasing
  • 50g Cooks' Ingredients Soft White Breadcrumbs


  1. Blend all the stuffing ingredients other than the breadcrumbs together in a mini processor to make a paste and season with plenty of black pepper and just a little salt. Stir in the breadcrumbs. Place 1 of the pork fillets between 2 sheets of parchment or greaseproof and bash with a rolling pin or meat mallet until about 1cm thick. Set aside and repeat with the other fillet.

  2. Place a large rectangle of clingfilm on a board with the long edge in front of you. Lay the pancetta in slightly overlapping lengths on top, working from left to right until just longer and wider than the pork.

  3. Place a piece of pork in the centre of the pancetta and spread the stuffing on top. Cover with the other fillet to sandwich the stuffing. Bring the pancetta up over the top to enclose the pork as much as possible, using the clingfilm to help if needed. Wrap tightly in several more layers of clingfilm and twist the ends, to make a long, stiff cylinder. Chill for at least 6 hours or up to 24 hours.

  4. Preheat the oven to 200ºC, gas mark 6. Place the unwrapped pork on a greased baking tray, with the ends of the pancetta underneath. Roast for 40-50 minutes, until the pancetta is crisp and the pork is cooked through and piping hot throughout. Leave to rest for 10-15 minutes. Heat the jus according to pack instructions. Cut the pork into thick slices and serve with the jus.


Typical values per serving when made using specific products in recipe


1,886kJ/ 452kcals



Saturated Fat












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4 out of 5 stars1 rating