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Stilton and apple stuffed pork tenderloin
  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Stilton and apple stuffed pork tenderloin
Method
  • Remove the seeds and core from the apples and cut into ½ cm cubes. Personally I like to leave the peel on but you can remove it if you prefer.
  • Preheat oven to 220* C (428* F0) Fan.
  • Place a large, deep, ovenproof pan (with lid) over medium heat and let it get hot.
  • Add the butter, thinly sliced onion, salt and pepper.
  • Sauté for 2 minutes, stirring often. When the onion softens add the apple pieces and sauté for 1 minute.
  • Add the wine and allow mixture to boil over medium heat for 10-12 minutes, until the apples soften and the liquid evaporates. This is your filling.
  • In the meantime, prepare the meat. Cut it in half and beat with a meat tenderizer. Since the one side of the tenderloin is quite thin you can cut off some of it.
  • If you can’t do it yourselves, ask your butcher to do it for you.
  • Transfer the filling to a bowl and allow it to cool.
  • Wipe down the pan and set it aside.
  • Cut 6 pieces of kitchen twine, each 25 cm long.
  • Spread the tenderloin on a chopping board.
  • Spread the filling in the center of the meat, in a straight line.
  • Crumble the cheese over it and add sprigs of rosemary in a straight line also.
  • Tie the meat in 6 places with the pieces of string.
  • Place the pan over medium heat and let it get hot.
  • Add 2 tablespoons of olive oil and the tied tenderloin. Sauté on all sides until golden.
  • Cover pan with lid and transfer to oven. Roast for 12 minutes.
  • Remove from oven, transfer mat to a chopping board, cover with aluminum foil and let it rest for 5 minutes.
  • Place pan over high heat, add the bouillon cube and water. Scrape the bottom of the pan with a spatula to remove any bits that are stuck.
  • Boil the mixture for 5 minutes to make your gravy.
  • Remove the string, cut the tenderloin into slices and serve with gravy.
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Nutritional
Chart

Nutrition information per 100 gr.

98
Calories (kcal)
5 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

6.0
Total Fat (g)
9 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

2.7
Saturated Fat (g)
14 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

2.5
Total Carbs (g)
1 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

2.2
Sugars (g)
2 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

6.4
Protein (g)
13 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.37
Fibre (g)
1 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.55
Sodium (g)
9 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.