Name: Simon Rimmer's stilton stuffed pork loin recipe
Yield: Serves: 4
Ingredients: 800g pork tenderloin (fully trimmed), cut into 4 equal pieces; Salt and pepper; Butter to fry; 1tbsp ground cumin to roll in

By GoodtoKnow

published 14 April 2007

in Recipes

The combination of creamy Stilton and apricot brings out the flavour of pork. This is a tasty dish for Sunday lunch

Ingredients

800g pork tenderloin (fully trimmed), cut into 4 equal pieces
Salt and pepper
Butter to fry
1tbsp ground cumin to roll in

Filling:

200g Stilton
100g full-fat cream cheese
75g dried apricots, finely chopped
1tbsp chopped parsley

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Method

Season the loin and roll in the cumin
Make a hole right down the centre of the loin with a sharp knife
Mix the cheeses, apricot and parsley, then pack in to the hole
Melt the butter until foaming, then fry the pork on all sides, then cook at 200ºC/400F/gas 6 for 12 mins
Serve with puy lentils cooked in stock, then squeezed over with lemon juice and a few finely diced bits of red pepper mixed in.

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