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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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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