Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
5
Low
Nutrition per serving
Calories344.2 kcal (17%)
Total Fat12.6 g (18%)
Carbs10.5 g (4%)
Sugars2.6 g (3%)
Protein44 g (88%)
Sodium681.8 mg (34%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2 x 550gpork tenderloins
or fillet

100gprosciutto
for the stuffing

10gunsalted butter

1onion
small, finely diced

3garlic cloves
peeled and crush

100gparsnips
finely chopped ed chestnuts, chopped

15gsage
finely chopped

2 Tbspapple juice

25gfresh white breadcrumbs
for the sauce

2shallots
finely diced

10gunsalted butter

1 tspcornflour
optional

100mlRioja

0.5chicken stock cube
Instructions
Step 1
Heat the oven to 200C/Gas
Step 2
For the stuffing, melt the butter in a pan.
Step 3
Add the onion, garlic and parsnips, and season.
Step 4
Cook over a low heat for 20-25 mins, stirring every 5 mins.
Step 5
Add the chestnuts, sage, apple juice and 1tsp sea salt.
Step 6
Cook for 15 mins more with the lid on, then mix together or whizz in a food processor.
Step 7
Mix in the breadcrumbs.
Step 8
Butterfly both tenderloins (cut so they open like a book) and bash with the back of a rolling pin until about 1cm thick,
Step 9
Lay out the prosciutto on parchment
Step 10
Place a piece of meat on top.
Step 11
Season with sea salt and spread over the stuffing.
Step 12
Put the second piece of meat on top and roll up tightly using the paper.
Step 13
Tie with twine, 4
Step 14
Put the pork on a tray, covered with foil .
Step 15
Cook for 40 mins.
Step 16
Remove the foll; cook for 10 more mins.
Step 17
Rest for 15 mins in foil.
Step 18
For the sauce,sweat the shallots in the butter
Step 19
Mix in the cornflour and deglaze with the wine.
Step 20
Reduce the liquid by hall add 200ml water and stock, bring to a boil and mix well
Step 21
Cut off the twine and carve the meat
Step 22
Per serving: 407 calories, 16g fat, og sat fat, 18g carbs >>
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