Pancetta wrapped Pork Loin Stuffed with Berkswell
Ingredients
Approx 700g pork tenderloin
100g fresh baby spinach
50g Berkswell, grated
25g Sundried tomatoes, sliced thinly
150g Pancetta
Salt and pepper
How to make it
Pork loin is one of the easiest cuts of meat to cook for dinner as it slices up nicely and is juicy and tender. This recipe uses Berkswell for its sweet and dryish taste, complementing the sharpness from the sun-dried tomatoes and saltiness of the pancetta. Altogether, gorgeous!
- Preheat the oven to 200°C Fan / 400°F / Gas Mark 6
- In a small pan wilt the baby spinach to cook out the water. Once cool, squeeze out as much water as you can
- Slice the pork tenderloin down the middle, about 3/4 of the way through.
- Lay between two layers of clingfilm and then pound with a rolling pin or frying pan
- Take the top layer of clingfilm off and begin spreading the flattened pork with the spinach
- Next sprinkle over the grated Berkswell
- Finish with a layer of the sun-dried tomatoes
- Once all the filling is evenly distributed, roll up the pork
- season the pork well and then wrap it with the pancetta slices
- Fix using cocktail sticks
- Roast for around 30 minutes
- Using a meat thermometer check the inside has reached 70°C
- Let the meat rest for around 10 minutes
- Slice and serve the stuffed pork loin with crushed new potatoes and fresh greens
