Tomato and garlic filled pork fillet - Tomat- och vitlöksfylld fläskfilé

TOMATO AND GARLIC FILLED PORK FILLET
Tomat- och vitlöksfylld fläskfilé

Serves 4 to 5

1 pork fillet, approx 1½ lb
1 can sundried tomatoes in oil, approx 10 oz
0.4 cup canned garlic cloves in oil (with chili)
zest and juice from ½ lemon
1 tablespoon runny honey
salt, pepper
cotton string
1 lb cherry tomatoes

Sauce:
remaining tomato garlic mix
approx 0.4 cup cooking yogurt
or crème fraîche

Decoration:
fresh rosemary


Heat the oven to 390F.

Mix the tomatoes (with their oil), 0.2 cup canned garlic cloves, lemon juice and zest and honey until smooth. Flavor with salt and pepper.

Trim the pork fillet and make a cut lengthwise in it. Flavor with salt and pepper. Fill the cut with half of the tomato garlic mix, tie it together with cotton string and put the fillet in an oven-proof pan. Put the tomatoes and 0.2 cup garlic cloves around the meat and flavor with salt and pepper to taste. Cook in the middle of the oven until the inner temperature has reached 158F, about 30 minutes.

Sauce:
Stir in remaining tomato garlic mixture in yogurt or crème fraîche. Dab it out on the meat or serve in a separate bowl. Decorate with fresh rosemary.