Pork Loin with Spinach, Almond and Pancetta Stuffing

(0)

Calories 0 kcal

Protein Serves 2.50

Carbohydrate 2 grams

Cholesterol 0 milligrams

Fat 0 grams

Fiber 0 grams

Protein 0 grams

Ingredients

  • 180 g Almond Meal
  • 35 g Almonds (roasted and chopped)
  • 90 g Baby Spinach
  • 150 g Brown Onions (chopped coarsely)
  • 1 clove Garlic (crushed)
  • 2 tbsp Olive Oil
  • 90 g Pancetta (chopped coarsely)
  • 1.40 kg Pork Loin (boned)
  • 1 whole Ultra Lite Chicken Sachet (mixed in 1/2 cup water)

Instructions

  • 1. Pre heat over to 220C.
  • 2. Add half the oil to fry pan and lightly toast almond meal on low heat. Remove from pan and put aside.
  • 3. Heat remaining oil in fry pan and cook garlic, onion and pancetta, stirring, until onion browns lightly. Stir in spinach and remove from heat.
  • 4. Gently stir in almond meal, nuts and stock (chicken sachet).
  • 5. Place pork on board, fat side down, slice through thickest part of the pork horizontally, without cutting through the other side. Open out pork to form one large piece; press stuffing mixture against loin along width of pork. Roll pork to enclose the stuffing, securing with kitchen string at 2cm intervals.
  • 6. Place rolled pork in oven in a large shallow baking dish, roast uncovered about 1 1/4 hours or until cooked.
  • 7. Remove from oven and cover pork with foil, stand 10 minutes before slicing.