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Stuffed Pork on a Bed of Garlic Spinach
Ingredients
The Pork
Pork loin roast approx 900 - 970 grams
4 slices prosciutto
3 tablespoon olive oil
1 tablespoon Mainland butter
Herb Stuffing
10 sage leaves
5 sprigs of thyme - stalk removed
1/2 cup parsley - sliced
1 anchovy fillet
zest of 1/2 lemon
1 clove garlic
3 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
The Spinach
1 tablespoon olive oil
2 cloves of garlic - sliced thinly
4 cups baby spinach
Salt and pepper to taste
Preparation
Herb stuffing centre
Roughly chop fresh herbs and throw into a blender. Add the garlic, anchovy, salt and pepper - whizz. Drizzle the oil into the blender so you have a nice paste. Set aside
The pork
Preheat oven to 180°C. Remove skin and discard [or roast separately rubbed with salt if you want crackling)
Using a round sharpening steel, make a hole through the centre of the pork. Then carefully place the herb-stuffing inside The easiest way to do this is to place the herb mix in a disposable piping bag and pipe the mix in
Alternatively, use a large knife and make an incision along the length of the pork 2cm in from the edge. Roll back the cut edge, and at the base of the incision make another cut slightly sideways, maintaining a thickness of 2cm.
Continue cutting in this way until the pork opens like a roly-poly sponge, Then place the herb stuffing on the pork and roll up
Next lay the slices of prosciutto onto a board and top with the pork. Roll the prosciutto around the outside of the pork, Heat a large ovenproof frying pan on a medium high heat and add the olive oil and butter.
Brown the pork on all sides, then place into a hot oven for 50 minutes, turning over halfway through cooking. Rest for 20 minutes before slicing
The spinach
Heat a wok on a high heat. Add the oil and garlic then stir-fry until just changing colour. Add the cleaned spinach, season and cook until it starts to wilt. Remove from heat and squeeze out any excess moisture
To serve
Cut the rested pork into 4 servings. Place a 1/4 of the spinach in the centre of each plate and then place the pork on top with a drizzle of the juice from the pan. Season and serve
Recipe by Brett McGregor, Masterchef NZ Winner 2010