Mediterranean pork fillet Recipe
This easy, yet stunning roast using the tender pork fillet looks really impressive when sliced.
Ingredients
- 2 pork tenderloins (800 g total), trimmed
- Marinade:
- 2 tbs olive oil
- 2 tbs maple syrup
- 2 tbs fresh rosemary, chopped
- 4 cloves garlic, sliced
- 1 tsp sea salt
- 1 tsp ground black pepper
- Stuffing:
- 4 tbs bread crumbs
- Grated rind of ½ lemon
- 1 tbs almonds, ground
- 100 g pitted black olives, coarsely chopped
- 2 tbs mozzarella, grated
Directions
1.
Combine all the ingredients for the marinade in a large, resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 - 4 hours but preferably overnight.
2.
Remove the tenderloins from the marinade place on a large cutting board. With a sharp knife, cut along the longer edge of one side of the sirloin so it opens like a book (avoid cutting completely through). Pound the sirloin to flatten it (no thinner than 1 cm).
3.
Combine bread crumbs, lemon zest and almonds and sprinkle over meat. Spread the chopped black olives evenly over the 2 tenderloins and sprinkle with grated mozzarella.
4.
Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks. Place the rolls on a cooking tray, brush with the remaining marinade. Bake in the oven at 180°C for about 30 minutes. When done, transfer to a cutting board and leave to rest for 10 minutes. Remove the wooden or metal toothpicks and carve in ½-inch-thick diagonal slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 353 | 64% |
| Total Fat 39.42g | 49% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.02g | |
| Cholesterol 101mg | 34% |
| Sodium 924mg | 39% |
| Potassium 591mg | 17% |
| Total Carbs 21.07g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.25g | 5% |
| Protein 29.04g | 46% |
