Calories: 305 Preparation: 15 mins Cooking: 15-20 mins Serves: 4
2 tbsp olive oil
1 onion, chopped
50g chopped no-soak apricots
1 (100g) pack watercress, chopped
50g fresh wholemeal breadcrumbs
2 tbsp pine nuts
Zest and juice 1 small orange
8 small thin pork escalopes
100ml dry white wine
3 tomatoes, chopped
Pappardellle and watercress noodles (see cook’s tip)
Heat 1 tbsp of the oil in a frying pan, add the onion and sauté for 2 mins. Remove from the heat and stir in the apricots, watercress and cook for 1 min. remove from the heat and stir in the breadcrumbs and pine nuts, along with the orange zest and juice. Mix well.
Place the pork on a work surface and cover with clear film. Lightly bash with the end of a rolling pin until the pork is all the same thickness – about 3mm. Uncover, top with the stuffing mixture, dividing it equally amongst the pork and spreading it all over. Roll up each fillet enclosing the filling to make a neat foil. Secure with cocktail sticks.
Wipe out the frying pan, heat the remaining oil then add the pork rolls. Cook over a medium heat for 5 mins, turning occasionally until the rolls are browned on all sides. Add the wine and tomatoes and bring to the boil. Cover and simmer for 5 mins, then remove the lid and simmer for a further 5 mins until the sauce has reduced and the pork is tender. Simmer for 2 mins. Stir in the tomatoes then cover the pan and cook for 5 mins. Season the sauce to taste before serving.
Fat: 14.5g Saturated Fat: 2.6g Carbohydrate: 16.7g Protein: 26g Fibre: 3g Salt: 0.34g