Date and Pistachio Stuffed Pork Fillet
with Mashed Parsnips & Green Beans
Pistachios have had some pretty famous fans throughout history. The Queen of Sheba loved pistachios so much that she demanded that the entire region’s pistachio harvest be set aside for her! In China pistachios are known as the ‘happy nut’ and we hope the lovely combination of pistachios, dates and pork makes you smile :)
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
¼
Dates
1
Parsnip
1
Potato
1
Green Beans
1
Pork Medallion
1
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees and boil a medium-sized pot of water. Roughly chop the pistachios and dates into ½cm pieces (if the date pieces are already very small don’t worry about chopping them!) Peel the parsnip and potato, chop each into roughly 3cm cubes. Cut tops and bottoms off the green beans.
Next you need to butterfly the pork fillet - it’s easy! Slice along it lengthways to open it up like a book. Don’t slice all the way through though as the ‘spine’ of your book will hold both sides together.
Split the sausage lengthways and squeeze the meat into a bowl, discarding the skin. Add the chopped dates, the chopped pistachios and a pinch of salt and pepper. Mix it all together with your hands, don’t be afraid to get your hands sausagey!
Stuff the pork fillet by spreading the date mixture down one side of the opened fillet and folding over the other half. You need to leave a 2cm border at each end of the fillets and along the outside length so you are able to seal it. Once you’ve folded it over, the seam needs to be facing downwards.
Drizzle a little oil on a baking tray, put the pork on the tray, grind some pepper and salt on top of the pork and pop in your oven for 25 mins. Once the 25 mins are up, take the stuffed pork out of the oven and allow to rest for 5 mins.
Meanwhile, boil the parsnips for 20 mins. 5 mins into the parsnip cooking time, add in the potatoes. Tip: The parsnips and potatoes are cooked when you can easily stick a knife through them. Once 20 mins are up, drain them and put them back in their pot. Tip: Don’t throw away the water - you can use this to cook your green beans!
Around now your pork should be resting. Boil the green beans in the leftover parsnip water for 4 mins then drain. Add a pinch of salt and pepper, a tsp of butter and a tbsp of milk (if you have some) to the parsnip and potato and mash until it’s smooth.
That’s it! Slice the pork into a few pieces, lay it on top of your mash and serve with your green beans and a big smile!
