Olive Magazine
Stuffed Pork Loin Recipe with Gruyère and Sage

Gruyère-and-sage-stuffed pork

Published: March 14, 2018 at 2:50 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out this easy, low calorie pork recipe stuffed with creamy gruyère and sage - a simple midweek meal for two

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal488
fat30.3g
saturates10.7g
carbs8g
sugars4.8g
fibre3.8g
protein44g
salt1.8g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 100g frozen peas, defrosted
  • ½ small red onion, thinly sliced
  • 2 thick (about 250g) trimmed pork loin medallions
  • 60g gruyère, grated
  • chopped to make 1 tbsp sage
  • 4 slices parma ham
  • 2 handfuls rocket

Method

  • STEP 1

    Whisk the dijon, vinegar and 1 tbsp olive oil, and season. Toss with the peas and onion, and leave while you prepare the pork.

  • STEP 2

    Lay the pork flat on a board and use a small sharp knife to cut into the side of each piece, creating a large pocket.

  • STEP 3

    Mix the cheese and sage with some seasoning, then stuff into the pockets and press down to distribute it evenly. Wrap each neatly in parma ham, making sure to cover the slits so the cheese can’t escape.

  • STEP 4

    Heat the oven to 200C/fan 180C/gas 6.

  • STEP 5

    Heat a non-stick frying pan to a medium-high heat and add another tbsp of olive oil. Cook the pork for 3 minutes on each side until the ham is crisp and golden. Transfer to the oven and cook for 5 minutes. Toss the rocket into the peas and serve with the pork.

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