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Mediterranean Stuffed Pork Loin

Mediterranean Stuffed Pork Loin

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Mediterranean stuffed pork loin featuring sundried tomato tapenade, spinach, chopped sundried tomatoes and mozzarella.

MEDITERRANEAN STUFFED PORK LOIN

Serves 4

  • 800 grams Pork loin or Beef fillet (800g – 1kg)*

INGREDIENTS

Stuffing

Rub & Marinade

INSTRUCTIONS

Prep & Stuffing

  • Prepare your ingredients for the stuffing and begin with the spinach mixture as it needs to drain
  • Finely chop the onion, crush the garlic and roughly chop the spinach. Place a large pan on medium heat. Add the olive oil, onion and garlic and let it sauté for a minute or two. You just want it to soften, not brown. Add the spinach then season with the herbs, chilli powder, salt and pepper. Stir for a minute or two until it starts to wilt. Remove from the heat and place the mixture into a sieve or strainer over a bowl to let any liquid drain
  • Next, if using a loin or fillet, slice the meat lengthways down the middle, NOT all the way through, and fold open, butterfly style. Use a meat mallet the flatten both sides to have one larger flat piece. Place a piece of plastic wrap down, then lay around 5 pieces of string/twine across, this will help when you need to wrap the meat. Place the meat on top

    Assembly

    • Season the inside of the meat with salt and pepper, then spread the tapenade evenly over the piece of meat. Then place the spinach mixture in the centre, spreading it out just a little. Top with the chopped sundried tomatoes

     

    • Next, place the grated/shredded cheese down the centre lengthways

     

    • Using the plastic wrap the help you, lift one of the long sides and roll it towards the opposite side to encase the filling. Once the two edges are touching, tie the strings tightly enough to keep the filling inside. Transfer the roll to a lightly oiled oven dish

     

      Rub & Marinade

      • Season the outside of the meat really well with salt and pepper and the herbs. Give it a rub to ensure it is covered well

       

      • Mix together the balsamic vinegar, olive oil, honey and mustard until well combined

       

      • Pour the marinade evenly over the meat. Place the two sprigs of rosemary on top and cover the dish with a cover, lid or plastic wrap. Set aside to marinade for at least 1 hour

       

        Roast

        • Heat the oven to 220°C
        • When the oven is hot, roast the pork for 15 minutes, then reduce the temperature to 190°C for 20 – 30 minutes, depending on the weight of the loin. If you have a meat thermometer, check that the internal temperature of the meat is 63°C at the thickest part. Remove from the oven, cover with foil and let rest for at least 10 minutes before carving and serving

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