Kingston pork fillet | Australian Pork

Ingredients

• 1.5kg pork fillets
• 300g Spanish chorizo
• 200g grated cheese
• 150g spinach, finely chopped
• 12 sage leaves, for garnish
• Trim any fat from pork fillet and butterfly.
• Cut 9 thin slices of chorizo for garnish, finely dice remaining chorizo.
• Add cheese and chopped spinach. Divide mixture evenly over the four pork fillets, place in the centre of the fillet and roll.
• Place sliced chorizo and sage leaves on top to garnish. Hold in place with elastic truss bands or tie with string.