Cheese and Zucchini Stuffed Pork
Cheese and Zucchini Stuffed Pork

Ingredients

Method

  • 100g pork fillet
  • 4 dates, stone removed
  • 4 sage leaves
  • 2 tbsp olive oil
  • 100ml apple juice
  • 1⁄2 zucchini, chopped
  • 50g goats cheese
  • 2 sprigs of thyme leaves
  • Salt and pepper
  • Preheat the oven to 200C, then slice the pork fillet so it is almost cut in half lengthways. Stuff with the dates and sage, the cover with the other half and secure with cocktail sticks. Brown the pork fillet on all sides in a tbsp of olive oil in an ovenproof pan, then pour in the apple juice and simmer for 3 minutes.
  • Place the cheese on top of the pork, and place the pan in the oven to cook for 12 minutes. In the meantime, heat up the remaining olive oil in another pan, add the zucchini, and fry for 3 minutes. Sprinkle in the thyme, season well with salt and pepper, and cook for 3 minutes more or until golden. Serve the zucchini on a plate, and top with the sliced pork fillet. Perfection!
30 mins
1 serving
This recipe pairs perfectly with the Mount Rozier 'Wild Peacock' Chardonnay 2018 from Western Cape, South Africa.

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