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Pork Fillet Stuffed with Prunes on Baby Leeks

Pork fillet stuffed with prunes, oven-roasted, and served with sautéed sweet potatoes and chargrilled baby leeks.

PorkHigh ProteinDairy FreeGluten FreeSweet PotatoPrunes

Estimated Nutrition

Per Serving Total
Calories 912.4 kcals 912.4 kcals
Carbohydrates 84.2 grams 84.2 grams
Fat 34.6 grams 34.6 grams
Protein 70.8 grams 70.8 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
75
g
Prunes
Meat
300
g
Pork Fillet
OilsFats
30
ml
Olive Oil
split between pans
Vegetables
1
piece
Sweet Potato
peeled and cubed
6
piece
Baby Leeks

Steps

  • Preheat the oven to 220°C.
  • Create a pocket through the pork fillet using a sharpening steel and stuff with prunes.
  • Heat 15ml of oil in an oven-proof pan and sear the pork for two minutes per side.
  • Heat another 15ml of oil in a second oven-proof pan and sauté sweet potato cubes for four minutes.
  • Transfer both pans to the oven for 15 minutes until cooked through.
  • Chargrill the baby leeks in a griddle pan for five minutes until colored.
  • Plate the leeks, top with sweet potatoes, and place sliced pork on top.