Stuffed Pork with Zucchini/Courgette and Goat’s Cheese
Stuffed Pork with Zucchini/Courgette and Goat’s Cheese



  • 100g pork fillet
  • 4 stoneless dates
  • 4 sage leaves
  • 2 tbsp olive oil
  • 100ml apple juice
  • 50g goat's cheese, sliced
  • 1⁄2 zucchini/courgette, chopped
  • 2 sprigs of thyme, leaves picked
  • Salt and pepper
  • Preheat the oven to 200C. Cut the pork fillet lengthways almost all the way through, then stuff with the dates and sage leaves, and cover with the top part of the fillet and secure with cocktail sticks. Heat one tbsp of olive oil in a large pan, and brown the pork all over on both sides. Pour in the apple juice, and simmer for 3 minutes.
  • Place the sliced cheese on top of the fillet, and transfer the pan to the oven to cook for 12 minutes. Meanwhile, heat up the remaining olive oil in a saucepan, and fry the zucchini/courgette for a couple of minutes, before tossing in the thyme leaves and plenty of seasoning, and frying until all is soft and golden. Serve the pork on a bed of zucchini/courgette, and enjoy.
30 mins
1 serving

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