PORK WITH SAGE AND HALLOUMI FILLING

This is a fabulous meal. It comes from the book 'World's Best Diet' and it is full of flavours and healthy. Have tried also with some roasted vegetables. See photo and link at the end of the page.

INGREDIENTS

380 Calories 1 fennel bulb, trimmed and cut into wedges
1 red onion, cut into wedges
1 sweet potato, peeled and cut into wedges
2 firm ripe pears, cored and cut into wedges
4 tsps balsamic vinegar
olive oil
salt and freshly ground pepper
350g piece pork fillet
150g halloumi cheese
10 sage leaves
spinach and rocket leaves

METHOD:
Preheat the oven to 180° C.
Cut the onion, sweet potato, pear and fennel into wedges and add to a big bowl.
Season with salt and pepper and add some olive oil. Mix well.

Place the vegetables on a baking tray lined with non-stick baking paper. Roast for 20-25 minutes or until golden and tender.

Meanwhile, use a sharp knife to butterfly the pork fillet, being careful not to cut all the way through. Lay the sage leaves on top. 

Cut the halloumi into thin portions. Put the on top of the sage.

Close the fillet and secure with toothpicks. Season.

Add a little bit of olive oil to a small non-stick frypan and heat over high heat. Cook the pork for 1-2 minutes each side or until golden.

Transfer the fillet to the tray with the vegetables. 

Roast for 12-15 minutes or until just cooked through. 

Serve the pork with the vegetables and some spinach and rocket on the side. Drizzle with the balsamic vinegar and a bit of olive oil.

Serves 2

VARIATION:
Serve the Pork with 'Escalibada' - see picture below. To see the recipe for roasting the vegetables, please click here.

You can prepare the roasted vegetables a day ahead if you want to. Just follow the above recipe to cook the pork. It turns into a very quick, delicious and healthy dinner.