Pork Fillets with Kumara and Apple Stuffing, and Rice and Spinach Pilaf
Ingredients
2 small kumara
1 apple
1 tablespoon butter
salt and freshly ground black pepper
2 large pork fillets
PILAF
1 small onion 1 tablespoon olive oil
2 cups long-grain rice (basmati or jasmine)
1 litre light chicken stock
500g fresh spinach
salt and freshly ground black pepper
Description
Apple and pork have a natural affinity, and I decided to combine pan-fried pork slices with kumara to make a rather unique Kiwi-style stuffing. The easy rice and spinach pilaf looks after itself in the oven, with little danger of overcooking. This is a delicious Kiwi-style meal.
Method
Peel the kumara, bring a pan of salted water to the boil and cook the kumara until tender. Peel, core and slice the apple and cook the slices in butter in a small frying pan.
Mash the kumara, chop the cooked apple and mix together well, seasoning to taste. Allow to cool. Preheat the oven to 200°C.
Slice the pork fillets down the centre without cutting right through. Open out and cover with a sheet of plastic wrap. On a wooden board, bash the pork lightly with a rolling pin to flatten the meat out. Spoon the cooled stuffing mixture onto the flattened pork fillets, using two to three tablespoons for each fillet.
Roll each fillet around the stuffing and tie string around the meat at close intervals so it does not burst open during cooking. Sprinkle with salt and pepper, place in a small roasting pan and roast in the oven for 20 to 25 minutes.
To prepare the pilaf, choose a heavy casserole dish with a tight-fitting lid. Chop the onion finely and place in the dish with the oil. Cook over a medium heat until the onion softens. Add the rice and toss well to coat with the oil. Tip in the stock and bring to a simmer. Place the dish in the oven at 200°C and cook for 15 to 20 minutes.
Meanwhile wash the spinach, discard the thick stalks and place the leaves in a large saucepan. Bring to the boil and cook until wilted (about two minutes). Drain very well and chop finely.
Take the rice from the oven, stir in the spinach and cover before returning to the oven for a further five minutes. This rice can stand for at least 20 minutes before serving. Season if necessary.
Remove the meat from the oven and cover. Let stand for at least 10 minutes before removing the string and slicing into neat diagonals.
To serve, spoon rice onto dinner plates, top with slices of pork and pour the pan juices over them.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
