Try this Juicy stuffed pork fillet with just 15 minutes prep time.
50g Irish pork steak (fillet)
600g potatoes, peeled and roughly chopped
600g white cabbage, very thinly shredded
50g sun-dried tomatoes
75g low fat mozzarella cheese, thinly sliced
4 spring onions finely chopped
fresh basil leaves
100ml low fat milk
1 tbsp swiss vegetable bouillon or vegetable stock cube
salt and pepper
wooden cocktail sticks
With a sharp knife cut the pork steak half way through along its length.
Cover with some cling film and flatten the fillet.
Place basil leaves, sun-dried tomatoes, mozzarella in the middle and fold close with the help of cocktail sticks.
Spray some oil on a piece of tinfoil, wrap the pork carefully and close the end to create a parcel.
Place on oven tray and cook in 200°C oven for 30 minutes.
For the colcannon, place the potatoes in a saucepan and cover with water. Bring to the boil.
Add the bouillon and shredded cabbage and simmer for 15- 20 minutes until soft.
Drain the cooked vegetables and place in a bowl.
Add milk, salt and pepper and spring onions and mash well.
Serve with 3 slices of pork fillet per portion.
