SuperValu Recipe Ideas | Quick and Easy Recipes

Pork Fillet Stuffed with Sun-Dried Tomato Pesto and Spinach

Pork Fillet Stuffed with Sun-Dried Tomato Pesto and Spinach

This is the perfect dish for a Sunday roast or dinner party.

SuperValu

Recipe - SuperValu Online

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Pork Fillet Stuffed with Sun-Dried Tomato Pesto and Spinach

Prep Time25 Minutes

Servings4

Cook Time45 Minutes

Ingredients

1 pinch Black Pepper

2 Carrots roughly chopped

300 ml Chicken Stock Cube

4 cloves Garlic chopped

1 Lemon zest only

3 tbsp Olive Oil

1 Onions roughly chopped

2 tbsp Plain Flour

1 Pork Fillets butterflied

1 pinch Salt

200 g Spinach

100 g Sundried Tomato Pesto

1 sprig SuperValu Fresh Rosemary finely chopped

4 sprigs SuperValu Fresh Thyme finely chopped

8 slices SuperValu Streaky Bacon Rashers

200 ml White Wine

Directions

This recipe will serve 4 - 6

Preheat the oven to 170oC/gas mark 3.
Set a large frying pan over a medium-high heat. Rinse the spinach in a colander, then add it to the pan and let it cook, stirring, just until it's starting to wilt.
Lay a sheet of cling film on a flat surface, then place the bacon in slightly overlapping lengths on top to fit the length of the pork fillet. Place the butterflied fillet in the centre of the bacon. Spread with the tomato pesto, then add the spinach, garlic, herbs, lemon zest and salt and pepper. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold their shape. Tie the loin back in its original shake and season again, then drizzle with oil.
Put the carrots and onions in a roasting tray, then place the pork fillet on top and add half the wine. Cook in the oven for 30 to 45 minutes, until cooked through or the centre reaches 65oC to 70oC. Transfer to a serving platter and rest for 10 minutes before slicing.
To make the gravy, return the roasting tray to the hob. Remove the excess fat and sprinkle the flour over the vegetables. Cook for 2 minutes, then add the remaining wine and the stock. Simmer for 3 minutes, stirring, then pour through a fine mesh sieve into a clean saucepan. Simmer for a few minutes more, until the right consistency is achieved. Check the seasoning and serve with the pork and vegetables.

25 minutes

Prep Time

45 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 pinch Black Pepper

SuperValu Sea Salt & Black Pepper Crackers (185 g)

Add SuperValu Sea Salt & Black Pepper Crackers (185 g) to Favourites.Add SuperValu Sea Salt & Black Pepper Crackers (185 g) to Favourites.

€1.59€8.59/kg

2 Carrots roughly chopped

SuperValu Irish Grown Carrots (1 kg)

Add SuperValu Irish Grown Carrots (1 kg) to Favourites.Add SuperValu Irish Grown Carrots (1 kg) to Favourites.

€1.25€1.25/kg

300 ml Chicken Stock Cube

Oxo Chicken Stock Cubes 12 Pack (71 g)

2 for €3.50

Add Oxo Chicken Stock Cubes 12 Pack (71 g) to Favourites.Add Oxo Chicken Stock Cubes 12 Pack (71 g) to Favourites.

€2.69€37.89/kg

4 cloves Garlic chopped

SuperValu Loose Garlic (1 Piece)

Add SuperValu Loose Garlic (1 Piece) to Favourites.Add SuperValu Loose Garlic (1 Piece) to Favourites.

€0.49

1 Lemon zest only

SuperValu Loose Lemons (1 Piece)

6 for €2.50

Add SuperValu Loose Lemons (1 Piece) to Favourites.Add SuperValu Loose Lemons (1 Piece) to Favourites.

€0.55

3 tbsp Olive Oil

SuperValu Olive Oil (500 ml)

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€4.29€8.58/l

1 Onions roughly chopped

Loose Brown Onion (1 kg)

Add Loose Brown Onion (1 kg) to Favourites.Add Loose Brown Onion (1 kg) to Favourites.

€2.89/kg€2.89/kg

2 tbsp Plain Flour

SuperValu Plain Flour (2 kg)

Add SuperValu Plain Flour (2 kg) to Favourites.Add SuperValu Plain Flour (2 kg) to Favourites.

€2.55€1.28/kg

1 Pork Fillets butterflied

SuperValu Fresh Irish Pork Loin Roast (1 kg)

Half Price

Add SuperValu Fresh Irish Pork Loin Roast (1 kg) to Favourites.Add SuperValu Fresh Irish Pork Loin Roast (1 kg) to Favourites.

€6.75/kg was €13.49/kg€6.75/kg was €13.49/kg

was €13.49/kg

1 pinch Salt

SuperValu Table Salt (750 g)

Add SuperValu Table Salt (750 g) to Favourites.Add SuperValu Table Salt (750 g) to Favourites.

€0.50€0.67/kg

200 g Spinach

SuperValu Spinach (250 g)

Add SuperValu Spinach (250 g) to Favourites.Add SuperValu Spinach (250 g) to Favourites.

€1.39€5.56/kg

100 g Sundried Tomato Pesto

Sacla Sundried Tomato Pesto (190 g)

Add Sacla Sundried Tomato Pesto (190 g) to Favourites.Add Sacla Sundried Tomato Pesto (190 g) to Favourites.

€4.49€23.63/kg

1 sprig SuperValu Fresh Rosemary finely chopped

SuperValu Fresh Rosemary (15 g)

Add SuperValu Fresh Rosemary (15 g) to Favourites.Add SuperValu Fresh Rosemary (15 g) to Favourites.

€1.19€79.33/kg

4 sprigs SuperValu Fresh Thyme finely chopped

SuperValu Fresh Thyme (20 g)

Add SuperValu Fresh Thyme (20 g) to Favourites.Add SuperValu Fresh Thyme (20 g) to Favourites.

€1.19€59.50/kg

8 slices SuperValu Streaky Bacon Rashers

O'Neills Dry Cure Bacon Co. Streaky Rashers (200 g)

Add O'Neills Dry Cure Bacon Co. Streaky Rashers (200 g) to Favourites.Add O'Neills Dry Cure Bacon Co. Streaky Rashers (200 g) to Favourites.

€2.99€14.95/kg

200 ml White Wine

Age restricted item

Casillero Del Diablo Sauvignon Blanc (75 cl)

Only €9

Add Casillero Del Diablo Sauvignon Blanc (75 cl) to Favourites.Add Casillero Del Diablo Sauvignon Blanc (75 cl) to Favourites.

€9.00€9.00/75cl

Directions

This recipe will serve 4 - 6

Preheat the oven to 170oC/gas mark 3.
Set a large frying pan over a medium-high heat. Rinse the spinach in a colander, then add it to the pan and let it cook, stirring, just until it's starting to wilt.
Lay a sheet of cling film on a flat surface, then place the bacon in slightly overlapping lengths on top to fit the length of the pork fillet. Place the butterflied fillet in the centre of the bacon. Spread with the tomato pesto, then add the spinach, garlic, herbs, lemon zest and salt and pepper. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold their shape. Tie the loin back in its original shake and season again, then drizzle with oil.
Put the carrots and onions in a roasting tray, then place the pork fillet on top and add half the wine. Cook in the oven for 30 to 45 minutes, until cooked through or the centre reaches 65oC to 70oC. Transfer to a serving platter and rest for 10 minutes before slicing.
To make the gravy, return the roasting tray to the hob. Remove the excess fat and sprinkle the flour over the vegetables. Cook for 2 minutes, then add the remaining wine and the stock. Simmer for 3 minutes, stirring, then pour through a fine mesh sieve into a clean saucepan. Simmer for a few minutes more, until the right consistency is achieved. Check the seasoning and serve with the pork and vegetables.