Lemon-roasted pork with garlic and basil

Instructions

1 Split pork fillets lengthways, without cutting through. Spread each fillet flat. Sprinkle inside with zest and basil.

2 Peel then blanch garlic by immersing briefly in boiling water. When cool to handle, halve large cloves so pieces are similarly sized.

3 Lay garlic evenly along the middle of each fillet with Peppadews. Season.

4 Close pork fillets and tie loosely at 2.5cm intervals with twine. Place in a shallow non-metallic dish with lemon juice. Cover and leave to marinate in the fridge for 1 hour or more (or overnight).

5 Remove pork and reserve marinade. Heat oil in a non-stick pan and brown each fillet all over. Transfer to a shallow roasting dish and pour over lemon marinade. Cook at 200°C for 35 minutes, basting several times. Leave to rest for 15 minutes before slicing. Serve garnished with extra lemon slices, extra basil and roasted garlic (optional).