Pork with a Greek twist

Tonight, I adapted my little pork fillet dish (recipe can be found in the fav recipe section) with feta and olives rather than sage to give it a Greek slant. And rather delicious it was too. I made a pocket in the fillet and then whizzed some black olives with some olive oil and pepper into a paste, then stuffed the meat with the paste and some sliced feta, then tied up. I enjoyed the result- a deeply savoury flavour which hit it off well with the pork. Apologies for the less than tidy presentation- it may have had something to do with the copious amounts of sherry I drank earlier this evening- but I thought you might like the pics anyhow.