Mediterranean Pork with Mozzarella, Sage, Plums and Oven Roasted Tomatoes

Seared pork fillet stuffed with mozzarella, plum chutney, and sage, roasted with vine tomatoes and served with wilted spinach.

Pork Main Course High Protein Gluten Free Roast

Estimated Nutrition

Calories

1090.3

kcal / serving

2180.5 kcal total

Carbs

34.1g

per serving

68.2 g total

Fat

66.4g

per serving

132.8 g total

Protein

89.2g

per serving

178.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

150

Plum Chutney

Dairy

350

Buffalo Mozzarella

Chopped

Butter

A knob

Meat

450

Pork Fillet

Medium to large

NutsSeeds

piece

Sage

Leaves

Sea Salt

To taste

Black Pepper

Freshly ground, to taste

Nutmeg

Freshly grated

OilsFats

Olive Oil

For rubbing

Vegetables

piece

Baby Tomatoes

Small, on the vine

100

Spinach

Leaves

Method

Cut the pork fillet lengthwise halfway through the meat from the thick end to the point.

Serve the sliced pork with warmed chutney, spinach, and roasted tomatoes.

Melt butter in a pan, wilt the spinach, and grate nutmeg over it.

Place on a tray with tomatoes and bake for 15 minutes.

Sear the meat in a hot frying pan starting with the seam side down.

Preheat the oven to 200°C.

Roll the fillet, tie with string, and rub with olive oil, salt, and pepper.

Lay mozzarella along the center, cover with 50g of chutney, scatter sage, and season.

Make incisions into each side of the central cut and fold the meat flaps back.