Gruyère-and-sage-stuffed pork
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
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.
