forum: Food & Drink

#1 Mon 26 Mar 07 3:48pm


Occupation Part time on checkouts, trying to get an an Open Uni (MA) philosophy course
From Leeds
Member since Fri 09 Feb 07

Stuffed Pork II

Stuffed Pork II


2 pork loin fillets
1/2 mango
2 passion fruit
1 nectarine

5 oyster mushrooms
4 vine tomatoes
5 cherry tomatoes
1 large carrot
1/2 small brown onion
1/2 small butternut squash
2 cloves garlic
2 tbsp Balsamic vinegar

4 Desiree potatoes
1 lemon
Olive Oil


Crush the garlic
Cut the veg into thick pieces and place in a roasting dish
Add the garlic, squash seeds and balsamic vinegar

Cut the loins in half lengthways across the middle. I.e from this - to this =
Using the flat end of a meat mallet, hammer the loins to a 1/4 inch thickness (or as thin as you can get them without breaking them)

Note - When hammering the pork, place a clean tea towel over them and have a sturdy board beneath the chopping board.

Scoop the passion fruit into a small mixing bowl
Destone and quarter the nectarine. Dice the pieces
Cut the mango up and add to the bowl
Mix together, then add 1/5 of the mixture to a food processor and blend into a thick sauce. (I.e pulse on the lowest speed for 5-10 seconds)
Spread the fruit (not the sauce) over the pork loins and roll so that the fruit is stuffed inside the loins in a swiss roll fashion.
Tie the pork up with string, using two bits of string per piece of pork
Place the loins in a small roasting dish
Pour the sauce over

Peel the potatoes and cut into golf ball sized pieces
Wash thoroughly and place in a pan of boiling water with one quartered lemon for 5-8 minutes (until soft)
Place some olive oil (copious amount) and the juice of 1 lemon in a roasting dish and stick in the oven on gas mark 7
Drain the potatoes and give them a quick shake
Add the potatoes to the roasting dish and place on the top shelf on the oven

Place the veg and pork on the middle shelf of the oven
Cook for 40 minutes, basting the potatoes every 10 minutes
Turn the loins over after 20 minutes

    Likes (0)