FIG, PINE NUTS AND FETA STUFFED PORK LOIN
Figs are ripe so I mixed a couple with cheese, pine nuts,honey and the rest is history! Grilling time will vary according to thickness of loin. Be sure to check temperature with an instant thermometer. Served with African Pepper, Tomato and Spinach recipe #172805 as shown in picture.
Provided by Rita1652
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium high heat.
- Slice a very thin piece if each steak to cover the hole to hold in the filling, set aside.
- Slice a small entry along the side (opposite side of the fat) of each steak for the filling. Then slice the inside a little larger so to hold more of the filling.
- Rub each with a touch of olive oil.
- Season each steak inside and out with salt, pepper and optional rub, set aside.
- Mix the remaining ingredients together divide into four and fill into the cavity of each steak.
- Cover the hole with the slice of meat.
- Grill over direct heat to mark each side of steak then more to indirect heat standing the steaks with the cut side up. Close lid and grill till thermometer registers at 145 degrees. Remove and let rest covered with foil for 10 minutes and it will raise to 155 degrees which is medium.
PORK SCALOPINE WITH FETA AND PINE NUTS
A delicious-sounding recipe that I'm intending to make soon, found this morning at the hairdresser's - I usually come away with several recipes! :) This one is from the February/March issue of the New Zealand magazine 'dish'. There are serving suggestions for a salad comprising a thinly sliced raw fennel, rocket, orange and roasted almonds, but obviously you can serve this with a salad of your choice. My preference would be to serve it with a potato salad and salad greens. the preparation and cooking times below do not include the 5 minutes resting time after the pork rolls have finished cooking.
Provided by bluemoon downunder
Categories Pork
Time 18m
Yield 16 Pork Scalopine with Feta and Pine Nuts rolls, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the pork in 2 cm/3/4 inch slices, place cut side down between 2 sheets of plastic wrap and gently pound to 1/2cm/1/4 inch thick slices; you will have about 8 slices.
- STUFFING: Combine the breadcrumbs, Parmesan cheese, selected herbs, lemon zest, garlic and pine nuts in a bowl; add the olive oil and stir with a forkuntil they are well-combined and season to taste with the salt and pepper.
- ASSEMBLING: Lay the pork slices on the bench and spread with the Dijon Mustard; divide the breadcrumb mixture evenly between the slices of pork, pressing in onto each piece lightly; cut the feta into long slices and lay one on each piece of pork; roll up each piece of pork and secure it with kitchen string. Refrigerate if not cooking immediately.
- COOKING: Preheat the BBQ, brush the pork rolls with olive oil and season; grill over a medium heat, turning to cook on all sides, for a total of about 6-8 minutes. Cooking time will depend on the thickness of the rolls. Remove the rolls to a plate and cover loosely and rest for about 5 minutes before serving them.
- SERVING: Snip off the string and cut the rolls in half on the diagonal; transfer to a serving platter and serve with a thinly sliced raw fennel, rocket, orange and roasted almond salad; or your choice of salad.
Nutrition Facts : Calories 352.9, Fat 19.2, SaturatedFat 6.4, Cholesterol 79.9, Sodium 511.6, Carbohydrate 17.3, Fiber 1.9, Sugar 2.1, Protein 28.4
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