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Spinach Stuffed Medallions of Pork
HT MC 100mins
Serves
4
Hot Pork Vegetables Herbs Main Course
Gluten Wheat free
Ingredients
For
the Stuffing
½ a
Large Onion, finely chopped
50g/2oz
Butter
175g/6oz
Spinach, chopped
175g/6oz
Sausage Meat
2 tbsp
Freshly chopped Parsley
1 Egg
Salt
& Pepper
1
teasp Fresh Thyme Leaves
A pinch of
Nutmeg
Cayenne
Pepper
Other
Ingredients
2 x
400g/14oz Pork Tenderloins
25g/1oz
Butter
2 tbsp
Olive Oil
Salt
& Pepper
1
Clove of Garlic, crushed
Instructions
1. Preheat the
oven to 170C, 325F, Gas mark 3. Trim all fat from the tenderloins, then remove and discard the transparent skin. Cut off the
ends to leave a 23-24cm/9 -9 1/2 inch cylinder.
Mince the meat trimmings and reserve for the stuffing.
2.
Cut lengthways
almost through the trimmed tenderloins to within one quarter of its thickness.
Open each tenderloin out, cover with foil and pound it flat with a wooden
mallet or a rolling pin to double its original size. Then pound the edges of the tenderloins flat.
2. To prepare
the stuffing, fry the finely chopped onion in half the butter until transparent.
Remove the onion and reserve. Add the remaining butter and then fry spinach
until soft.
3. In a large
mixing bowl combine the sausage meat, minced pork trimmings, onion
and spinach, finely chopped parsley, beaten egg, salt and thyme and season with nutmeg and cayenne pepper to taste. Mix well.
4. Season the
flattened tenderloin with salt and freshly ground black pepper. Spread
the stuffing over the tenderloin and roll it up tightly, folding in the ends and overlapping the long edges slightly. Tie the
rolled tenderloin in 4-5 places with string.
Season again with salt and black pepper.
5. Heat the
olive oil and butter in a heatproof baking dish or small roasting pan. Fry
the crushed garlic in the oil until lightly brown. Remove from the pan. Add the pork tenderloin to the pan and brown on all sides.
6. Cover the
pan and roast for 45 minutes, basting periodically. Then uncover and
cook for 15 minutes to brown the meat.
7. To serve,
remove the strings and cut into 12 slices. Serve on a bed of sautéed potatoes.
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