Requires: Food processor alternatively use a mortar and pestle.
To make the salsa verde stuffing, use a food processor (or mortar and pestle) to process the garlic, capers, basil, parsley and mint. Process until finely chopped. With the motor running, add the olive oil and Dijon mustard to the salsa verde stuffing. Process until well combined, then season with sea salt and pepper to taste.
Cut through the thickest part of each pork fillet horizontally, without cutting all the way through. Fill the pork fillets using half of the salsa verde stuffing. Brush the outside of the pork fillets using the remaining salsa verde stuffing. Place 2 sheets of plastic wrap (cling film) on a clean work surface. Arrange the pancetta slices on the 2 sheets of plastic wrap, overlapping slightly. Place the pieces of pork on the pancetta slices. Season the meat with salt and pepper to taste. Fold the pancetta over to enclose the pork. Wrap in plastic wrap. Place in the fridge for a minimum of 1 hour to marinate.
Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4).
Remove the pork from the fridge and discard the plastic wrap. Place the pancetta wrapped pork fillets and rosemary sprigs into a baking tray. Drizzle over olive oil and roast for 25 minutes or until the juices run clear when the pork fillet is pierced with a skewer. Transfer the pancetta wrapped roast pork fillet with salsa verde stuffing to a serving plate. Allow to rest for 10 minutes before serving – buon appetito.
2 cloves garlic, crushed|24 salted capers, rinsed, drained|4 tablespoons basil, roughly chopped|2 tablespoons flat-leaf parsley, roughly chopped|2 tablespoons mint, roughly chopped|4 tablespoons Dijon mustard|2 tablespoons extra virgin olive oil|Sea salt, freshly ground black pepper