Low GL Stuffed Pork Tenderloin


This is a recipe from Food Glorious Food by the father of modern nutrition Patrick Holford. It is not only Low GI, Gluten-free and wheat-free, but it will also make your taste buds dance.

Greek-style stuffed pork tenderloin

What you’ll need:

2 x 400g pork tenderloin fillets
150g soft goat’s cheese
100g sundried tomatoes, roughly chopped
2 tsp dried oregano
4 stalks of thyme
Freshly ground black pepper
12 slices of Parma ham

What to do:

1. Preheat the oven to 190⁰C.
2. Slice along the length of each piece of tenderloin, through the middle without cutting it into two pieces, so that you can splay the meat out and stuff the middle.
3. Prepare the stuffing by mashing the goat’s cheese, tomatoes, oregano, thyme and pepper together with a fork. Spread the mixture along the middle of the opened-out tenderloin. Roll or fold the tenderloins back together.
4. Carefully wrap 3 slices of Parma ham around each tenderloin to seal it. You could tie string around the loins at this stage to help prevent the juices from escaping during cooking, but this is not essential.
5. Place the pork on a baking tray, cover with tin foil then bake for 10 minutes. Uncover and return to the oven for a further 20 minutes, until the pork is cooked through and the ham is crispy.
6. Cover the meat in tin foil and leave it to rest for 5 minutes to tenderise it. If you’re using string, remove it and cut the pork into medallions or thick slices.
7. Serve with green veggies or salad.


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