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Roast pork with rosemary potatoes

Bring a touch of Tuscan sunshine to the table with our summer roast

A LITTLE EFFORT

Serves 4

FREEZABLE (pork and potatoes only)

Ready in about 2 hours


40g dried porcini mushrooms

600g floury potatoes, such as Maris

Piper, peeled and cut into cubes

Low-calorie cooking spray

1 onion, finely chopped

3 garlic cloves, finely chopped

100g chestnut mushrooms, finely chopped

12 rashers back bacon, visible fat removed, finely chopped

60g fresh flat-leaf parsley, chopped

Finely grated zest of 1 unwaxed lemon

1 medium egg, lightly beaten

2 x 400g lean pork tenderloin fillets, visible fat removed

2 fennel bulbs, trimmed and cut into 1cm-thick slices

8 eschalion shallots, peeled and halved

8 large vine tomatoes

200ml hot vegetable stock

1 tbsp finely chopped fresh rosemary leaves

1 Put the dried porcini mushrooms in a bowl and pour over boiling water. Cover with cling film and set aside to soak for 20-30 minutes until softened. Meanwhile, parboil the potatoes for 3-4 minutes, then drain.

2 For the stuffing, spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic, chestnut mushrooms and bacon and cook for 10-12 minutes, or until softened. Season and set aside to cool.

3 Drain the soaked mushrooms, discarding the liquid, and roughly chop. Add them to the onion mixture along with the parsley, lemon zest and egg, stirring to mix well.

4 Preheat your oven to 200°C/fan 180°C/gas 6. Slice open the pork fillets lengthways, taking care not to cut right through, and open them out like books. Cover with cling film and use a rolling pin to flatten each fillet to around 1cm thick. Discard the cling film and season.

5 Lay out the fillets next to each other on a board, overlapping by 5-6cm, then spread the stuffing evenly over the seam. Starting from one of the longest sides, roll up the pork. Place on a large piece of foil and roll up tightly into a cylinder, twisting the ends to secure. Transfer to a large roasting tin. Cover with foil and roast for 1 hour 15 minutes, or until cooked through. Remove from the oven and discard the foil. Spray the pork with low-calorie cooking spray, then transfer to a non-stick frying pan over a medium-high heat and brown all over. Leave to rest for 10-15 minutes.

6 While frying the pork, put the fennel, shallots and tomatoes in a separate roasting tin. Pour over the stock, season and roast for 20 minutes, or until tender. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the potatoes and fry for 6-8 minutes, or until lightly browned. Remove from the heat, then stir in the rosemary and season well. Cut the pork into thick slices and serve with the roasted veg and potatoes.

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About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.
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