Ingredients
- 2 tablespoons extra virgin olive oil.
- 500 g pork loin.
- 2 rashers bacon.
- 1 garlic clove, minced.
- 1 tablespoon almond meal.
- 1/2 cup flat-leaf parsley leaves, finely chopped + extra to serve.
- 200 g button mushrooms, thinly sliced.
- sea salt, to season.
- freshly cracked black pepper, to season.
- 4 large white potatoes, peeled and chopped into 2cm chunks.
- 2 large parsnips, scrubbed and chopped into 2cm chunks.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.
2. Heat olive oil in a large frying pan over medium heat. Add bacon and cook until crispy. Add garlic and mushrooms and cook until mushrooms are soft, about 4 minutes. Remove from the heat and stir through almond meal and parsley leaves.
3. Butterfly the pork by cutting the tenderloin down the middle, longways. Ensure not to cut the whole way through. Open up the meat like a book so the it lies flat. Pound the pork with a meat mallet until it is even and fairly thin - about 2cm thick.
4. Spread the cooled filling over the surface of the pork. Starting from the long side, tightly roll up the tenderloin and wrap cooking twine around to secure it in place. Alternatively, you can use toothpicks soaked in water. Drizzle the tenderloin with olive oil and season with salt and pepper.
5. Place potatoes and parsnip into a large baking tray, drizzle with a little olive oil and season with some salt. Make a space in the middle of the veggies and place in the pork. Place into the oven and bake for 30 minutes.
6. Once cooked through, remove pork from the oven and allow to cool slightly. Slice into 2cm thick pieces. Serve pork with roast veggies and a sprinkling of parsley.
Sometimes there's nothing more satisfying than a night in, alone, with some delicious home-cooked pork.
Ingredients
- 2 tablespoons extra virgin olive oil.
- 500 g pork loin.
- 2 rashers bacon.
- 1 garlic clove, minced.
- 1 tablespoon almond meal.
- 1/2 cup flat-leaf parsley leaves, finely chopped + extra to serve.
- 200 g button mushrooms, thinly sliced.
- sea salt, to season.
- freshly cracked black pepper, to season.
- 4 large white potatoes, peeled and chopped into 2cm chunks.
- 2 large parsnips, scrubbed and chopped into 2cm chunks.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.
2. Heat olive oil in a large frying pan over medium heat. Add bacon and cook until crispy. Add garlic and mushrooms and cook until mushrooms are soft, about 4 minutes. Remove from the heat and stir through almond meal and parsley leaves.
3. Butterfly the pork by cutting the tenderloin down the middle, longways. Ensure not to cut the whole way through. Open up the meat like a book so the it lies flat. Pound the pork with a meat mallet until it is even and fairly thin - about 2cm thick.
4. Spread the cooled filling over the surface of the pork. Starting from the long side, tightly roll up the tenderloin and wrap cooking twine around to secure it in place. Alternatively, you can use toothpicks soaked in water. Drizzle the tenderloin with olive oil and season with salt and pepper.
5. Place potatoes and parsnip into a large baking tray, drizzle with a little olive oil and season with some salt. Make a space in the middle of the veggies and place in the pork. Place into the oven and bake for 30 minutes.
6. Once cooked through, remove pork from the oven and allow to cool slightly. Slice into 2cm thick pieces. Serve pork with roast veggies and a sprinkling of parsley.