VOLUME 30 LOSE IT! 75
PALEO
SPINACH & APRICOT
STUFFED PORK FILLET
SERVES 8
2 tbsp ghee
2 shallots, chopped
200g spinach, finely chopped
50g dried apricots, chopped
50g macadamia nuts, toasted
and chopped
5g sage, chopped
1 tsp Dijon mustard
1 egg white, whisked until
very foamy
2 tbsp harissa paste
Himalayan salt and black pepper
2 pork fillets approx. 900g
2 tbsp honey
1 tbsp Dijon mustard
roasted apple to serve
rocket to garnish
- Heat 1 tbsp ghee in a pan,
toss in the shallots and cook until
softened. Add the spinach and cook
until wilted and all the water has
evaporated. Remove and drain
well in a colander. - Place the chopped spinach,
apricots, nuts, sage, mustard, egg
white and harissa paste into a bowl.
Season and stir well to combine. - Preheat the oven to 200°C.
Flatten out the pork fillets with a
meat mallet. Divide stuffing between
the fillets and roll up. Secure the
fillet with string. - Heat the remaining ghee in a
pan, add the honey and mustard,
allow to froth and then add the pork
fillets. Brown on all sides. Place in a
roasting pan dish and roast for 20
minutes. Take out of oven, remove
the string and slice into rounds. - To serve: Serve with roasted
apples and garnished with rocket.
KEEP ON TRACK per serving
FAT 11G CARBS 11G PROTEIN 28G
SPINACH