Whisking It

Tuesday

24

November 2015

Paleo Christmas Lunch! Stuffed Pork Loin

Written by , Posted in Mains

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Happy Holidays everyone! (I know it’s not holidays yet but I highly doubt I will get to post something again before I jet set off to Bali. Mmmhmmm you heard me! BALI. I am going on a   s  u  m  m  e  r    h  o  l  i  d  a  y  … yay! So that said, festive greetings are in order – and, if you are anything like me, you’ve already started planning your Christmas lunch anyway.

I am sadly not spending Christmas all together with my family or lots of friends, which is a pity because one of my favourite things about Christmas is making a mountain of food and eating together with a bunch of people that you love (like the NYC trip that Kyla and I took last December!) but I will undoubtably find an amazing place in Bali that serves amazing food and spend at least half the day eating ;) 

So for those of you that HAVE started planning – this recipe is for you, and for those of you who haven’t – start planning and this recipe is also for you! I would suggest serving it with the Marinated Summer Greens and some classic Roast Potatoes.  

This particular recipe is one of my Eskort partnerships, using their amazing products to make a really delicious dish. You can watch the video that we made and follow all the steps through that, or you can download/print the recipe below. 

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Bacon, Sundried Tomato & Kale Stuffed Pork Loin
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 200 g ESKORT Diced Bacon, fried
  2. 1 kg fresh pork fillet or loin
  3. 80 g sundried tomatoes
  4. 350 g kale, chopped
  5. 1 onion, diced
  6. 15 ml olive oil
  7. 15 ml dried rosemary
Instructions
  1. Preheat the oven to 180ÂșC.
  2. Fry onions in a dash of olive oil. Once translucent add the kale. Do not over cook - the kale is ready when it has just wilted, do not fry until it loses colour.
  3. Butterfly cut your fillet and spread the sundried tomatoes, bacon and kale evenly inside.
  4. Roll up the meat, skewer with a toothpick, and rub with olive oil and rosemary.
  5. Bake for 35 - 45 minutes, depending on the thickness of your pork cut.
Notes
  1. This makes quite a large amount - probably about 12 servings with a side. Maybe more if you have multiple dishes!
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