Rosa Cooking

Pork fillet stuffed with ajvar and asparagus

Everything, just not boring and plain pork fillet stuffed with ajvar and asparagus, serve with vegetable puree. Regulate the spiciness of the dish by adding hot Ajvar or a mild taste.

Preparation steps

  • Cut the pork fillet lengthwise, dissolve and beat with a meat mallet to get a larger steak. Season the steak with pepper and salt on both sides.
  • Mix ajvar with bread crumbs and beaten egg.
  • Coat the fillet with this mixture and arrange the drained asparagus along the length of the coated fillet.
  • Roll up the fillet and fasten the edges with toothpicks. Sprinkle with thyme, wrap in slices of bacon and fry in a pan on oil on all sides.
  • Then place the fillet in a pan along with the fat and continue to bake in an oven preheated to 200 ° C for about 30 minutes. Drizzle the fillet with water during baking.
  • Cool the baked fillet a little, remove the toothpicks and cut into slices.
  • You will prepare the vegetable puree as follows: clean, slice and cook the vegetables in salted boiling water.
  • Drain the cooked vegetables and chop in an electric chopper. Add butter and milk and mix well.


Serve the pork fillet with the vegetable puree.


If you want a more spicy taste, replace mild Ajvar with spicy Ajvar.


ajvar asparagus barding hogwash lunch meat new pigy pork

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