Loin of pork stuffed with mushroom & spinach
Calorie controlled cooking spray
250 g, mixed (we used shiitake, oyster and chestnut), cleaned and roughly chopped
2 clove(s), crushed
Low Fat Soft Cheese
Pork Tenderloin, raw
700 g, fat trimmed
- Mist a frying pan with cooking spray, and cook the mushrooms over a medium-high heat for 3-4 minutes until golden – add a splash of water if they stick. Reduce the heat, add the garlic and cook for 1 minute. Stir in the cheese until melted. Add the spinach to wilt, stir in the breadcrumbs, then season well and remove from the heat.
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Make a cut lengthways through the centre of each fillet, leaving 2cm on the underside and making sure you don’t slice right through. Open each one out like a book, then use a rolling pin or mallet to flatten them. Overlap a long edge of one of the fillets with the other. Spoon the filling down the middle, where the overlap is, and roll up tightly lengthways. Tie with kitchen string at intervals to help keep its shape.
- Mist a large ovenproof frying pan with cooking spray, brown the pork on all sides, then transfer to the oven and cook for 35-40 minutes. Remove from the oven and rest for 10 minutes. Slice the pork and serve 115g per person with wilted kale.