Date and Pistachio Stuffed Pork Fillet with Mashed Parsnips Green Beans
Nutrition per serving
Calories | 500 kcal |
Protein | 35.5 g |
Carbs | 53.7 g |
Fats | 17.6 g |
Saturated Fat | 4.4 g |
Monounsaturated Fat | 8.5 g |
Polyunsaturated Fat | 3.1 g |
Sugars | 20.7 g |
Fiber | 10.4 g |
Sodium | 181 mg |
Ingredients
Pistachio Nuts | |
Pitted Dates | |
Potato, flesh and skin | |
Green Beans (snap beans) | |
Pork Tenderloin (fillet) | |
Pork Sausage | |
Butter (unsalted) | |
Whole Milk (3.25% milk fat) | |
Olive Oil | |
Parsnips |
Preparations
- Preheat the oven to 180 C (356 F)
- Chop the pistachios and dates into ½ cm pieces.
- Peel/chop the potato and parsnip into 3cm chunks.
- Top and tail the green beans.
- To butterfly the pork fillet, slice the pork through the middle horizontally, cutting almost to the other side, then open it like a book.
- Remove the sausage meat from the casing and discard the skin.
- Bring two medium pots of lightly salted water to boil.
- To make the stuffing for the pork, in a bowl, mix together the sausage meat, chopped pistachios/dates with a pinch of salt and pepper.
- Place the butterflied pork fillet onto a board and spoon the sausage mixture down one side of the fillet and roll up the fillet closed with the seam underneath.
- Place the fillet, seam-side down onto a lightly greased baking tray, sprinkle over a pinch of salt and pepper and cook in the oven for 20 minutes. Once cooked, remove from the oven and set aside to rest for 5 minutes.
- Meanwhile, add the parsnip to one pot of boiling water. Once the parsnip has been cooking for 5 minutes, add the potatoes and continue to cook for 15 minutes until tender. Once cooked, drain and return to the pot with ½ tsp of butter, ½ tbsp of milk and a pinch of salt and pepper, then mash until smooth.
- Add the green beans to the other pot of boiling water and boil for 5-8 minutes, then drain.
- Serve the pork on a plate alongside the mash and green beans.