140 gms of quality protein and full of lovely fibre and the goats cheese is a fab, low fat calcium kick . Despite what many may think, with modern farming methods a good cut of pork is very low in fat.
35 minutes cooking time
Serve on a bed of spinach for a high protein/ low carb. posh meal!
You will need
1 8-12 ounce pork tenderloin
¼ cup cooked long grain wild rice blend
2 Tbsp. dried apricots, chopped
1 garlic clove, minced
1 Tsp. fresh rosemary, minced
Salt and pepper to taste
¼ cup baby spinach
3 Tbsp. goat cheese
1 Tsp. Dijon mustard
1 Tbsp. olive oil
¼ cup cooked long grain wild rice blend
2 Tbsp. dried apricots, chopped
1 garlic clove, minced
1 Tsp. fresh rosemary, minced
Salt and pepper to taste
¼ cup baby spinach
3 Tbsp. goat cheese
1 Tsp. Dijon mustard
1 Tbsp. olive oil
Preheat oven to 400
Butterfly cut the pork tenderloin length wise.
In a bowl, combine cooked rice, apricots, garlic, and rosemary; salt and pepper to taste.
Place spinach along the centre of the pork, top with goat cheese and wild rice mixture.
Roll the pork tenderloin, ensuring the stuffing is bound in the centre. Using butcher twine, securely tie the stuffed pork. Rub the outside of the roll with Dijon mustard.
Heat olive oil in a cast iron skillet over medium high heat. Place pork roll in skillet and brown lightly, turning until meat is a consistent pinkish brown.
Transfer the skillet to the oven and roast for 20-25 minutes. Remove from oven and let stand an additional 15 minutes.
Remove butchers twine and slice inch wide cross sections. Serve immediately.
Serves 2-3
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