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Monday, 9 September 2013

Stuffed fillet of pork

Stuffed fillet of pork
Stuffed FILLET OF PORK is a tasty yet economical way to feed your guests. The pork is quite bland without flavourings, and this is a delicious way to cook it.
We loved the figs - in season, sweet and juicy - with the pork. But, you can replace these with chunky slices of apple if you prefer.
The sauce is so simple to make, and completes the dish.
Serve with new potatoes, or like us - sauté potatoes and a selection of vegetables. As you can see, our glut of courgettes is ongoing, and we're beginning to wonder when the plants will stop producing... but we're just managing to keep up with them! Courgettes have very little calories, and the dish was low in calories too (see below). Enough room for this fab TEN MINUTE dessert at just 200 calories! Here's our surprisingly easy recipe:

STUFFED PORK FILLET
Ingredients - to serve 4
450g pork fillet (tenderloin)
one small onion, finely chopped 
75g black pudding such as Bury's
2 large figs 
tablespoon of marsala or dry sherry
oil
salt & pepper
greaseproof paper 
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Begin by flattening out the tenderloin of pork. Make a cut lengthways along the pork, then place the meat between two bits of cling film and bash with a rolling pin.

Lightly fry the finely chopped onion until soft then mix with the mashed up black pudding. 

Place the mixture on top of the pork and roll up. The cling film will help to roll it up. Use cooking elastic bands or string to keep everything together.

If you have prepared the pork earlier, all you need to do on the evening is take the pork out of the fridge and bring to room temperature. 

Now season with salt and pepper.

Brown the pork in a frying pan then place the pork in some oiled greaseproof paper.

Deglaze the pan (ie pour the marsala or dry sherry into the pan and turn up the heat then simmer). 

Add the quartered figs to the pan for a couple of minutes. 

Put the figs alongside the pork and loosely seal the greaseproof paper. 

Cook the pork in a hot oven - about 180º (fan oven) and cook for around 20 minutes. Make a cut in the middle, and look to see if it's cooked. It will depend on the thickness of pork, but ensure it IS cooked as you don't want any blood in the pork. 

You may need to cook for longer, but keep an eye on it, as it can dry out quickly. The cooking time can also depend on the temperature of the pork at the start of cooking, hence taking it out of the fridge earlier.

Rest the pork for about five minutes to allow the juices to soak back into the meat. 

We served our pork with sauté potatoes and some fresh vegetables, and estimate the plate (photographed) at around 500 calories. 
****
Do you know how many calories you can eat each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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