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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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