Fig, hazelnut and pesto-stuffed smoked pork fillet

Preheat the oven to 200°C. In a bowl, combine 20g roughly chopped hazelnuts, 70g basil pesto and 4 roughly chopped figs. Season the mixture well with salt and freshly ground black pepper. Place a 600g smoked pork fillet on a chopping board and cut a slit down the length of the fillet, taking care not to cut through the whole fillet. Open the fillet up like a book and place the fig-and-pesto mixture down the middle with a few sprigs of fresh rosemary. Using kitchen string, tie the fillet up at 4cm intervals to secure. Place the pork on a roasting tray and dot with butter. Roast in the preheated oven for 30 minutes until almost cooked through. Add a little extra freshly ground black pepper and fresh rosemary sprigs and slice up to serve.