Stuffed Pork Fillets with Raspberries & Walnuts
Meet Karla Gilbert – Lifestyle, Food & Wellness Couch, past Ironwoman & mum. We interviewed Karla to find out a little more about this Gold Coast wonder woman, you can find the interview HERE. She even created a special recipe for us, Stuffed Pork Fillets with Raspberries & Walnuts.
- 500gm organic or grass fed pork fillets (no thicker than 1 cm)
- 1/2 cup Flannerys Own Blanched Almond Meal
- 1/4 cup Flannerys Own Shredded Coconut
- 1/2 cup Flannerys Own Dates, finely diced (pitted prunes are great also)
- 1 free range egg
- Handful of chopped parsley
- 1/2 cup Flannerys Own Apple Cider Vinegar
- 1/2 cup broth or stock
- 1 tsp Flannerys Own Xylitol
- 1/2 cup Flannerys Own Walnuts
- 1/2 cup raspberries
- Pre-heat oven to 180 degrees fan forced.
- In a bowl mix the almond meal, dates, parsley and egg. Mix to form a sticky batter.
- Lay one of the pork fillets flat on a clean surface (it may help to gently bang with a meat tenderiser to ensure evenness) and place a portion of the stuffing mixture on 1/3 of the fillet to allow a snug roll. Carefully roll the pork fillet and mixture over itself to form a roll and place a toothpick in place to hold. Repeat this until all pork fillets are rolled.
- Place the pork fillets in a shallow oven tray side by side.
- Mix the apple cider vinegar, broth/stock and xylitol. Pour this in the prepared oven dish with the pork fillets. Dependent on the tray size, only allow enough liquid to cover the base of the pan without drowning the pork! 1/2 cm is a good guide.
- Cover with foil and bake for 25 minutes and then another 5-10 minutes with the foil removed. Again this will depend of the thickness of the cut of meat you are using.
- Remove from the oven and position on a serving dish topped with roughly chopped walnuts and raspberries.
- Slice crosswise and serve with steamed vegetables and quinoa.