What are the main ingredients in Apple-stuffed Pork & Sweet Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Cling Wrap, Paper Towel, Butter, Toothpicks

What is the nutritional information of Apple-stuffed Pork & Sweet Potato?

Calories: 813, Carbs: 104 grams, Fat: grams, Protein: 42.7 grams, Sugar: 42 grams, Salt: 21 grams

How do I prepare Apple-stuffed Pork & Sweet Potato?

FILLET: When the apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top each fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary. SEAR & ROAST: Return the pan to a medium-high heat. Coat pork in oil. When the pan is hot, sear the pork for 4-6 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 7-9 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks! SAGE & SALAD: Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning. YUM!: Plate up the apple-stuffed pork fillet. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side. ROAST: Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. FILLING: Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until fully combined and season.

What should be prepared from my kitchen to make Apple-stuffed Pork & Sweet Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Cling Wrap, Paper Towel, Butter, Toothpicks

Apple-stuffed Pork & Sweet Potato

Tender pork fillet is stuffed with a delicious apple & mustard filling before being pan seared and roasted until crisp, juicy and tender. Served alongside roasted sweet potato chunks and a simple walnut & dried cranberry salad, this dish is fun to make and amazing to eat!

Apple-stuffed Pork & Sweet Potato

with dried cranberries & wholegrain mustard

Hands on Time: 40 - 55 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Brandy
Dried Cranberries
Fresh Sage
Garlic Clove
Garlic Cloves
Lemon
Lemons
Onion
Onions
Pork Fillet
Salad Leaves
Sweet Potato
Walnuts
Wholegrain Mustard

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Cling Wrap
Paper Towel
Butter
Toothpicks

Photo of Apple-stuffed Pork & Sweet Potato

Serves 1

ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway.
FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until fully combined and season.
FILLET
When the apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top the fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary.
SEAR & ROAST
Return the pan to a medium-high heat. Coat pork in oil. When the pan is hot, sear the pork for 3-4 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 7-9 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
SAGE & SALAD
Return the pan to a medium-high heat with 30g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the apple-stuffed pork fillet. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.

Sweet Potato - 250g
Onion - 1
Garlic Clove - 1
Apple - 1
Wholegrain Mustard - 15ml
Lemon - 1
Brandy - 10ml
Dried Cranberries - 30g
Walnuts - 20g
Pork Fillet - 150g
Fresh Sage - 4g
Salad Leaves - 20g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until fully combined and season.
FILLET
When the apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top each fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary.
SEAR & ROAST
Return the pan to a medium-high heat. Coat pork in oil. When the pan is hot, sear the pork for 4-6 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 7-9 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
SAGE & SALAD
Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the apple-stuffed pork fillet. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.

Sweet Potato - 500g
Onion - 1
Garlic Cloves - 2
Apples - 2
Wholegrain Mustard - 30ml
Lemon - 1
Brandy - 20ml
Dried Cranberries - 60g
Walnuts - 40g
Pork Fillet - 300g
Fresh Sage - 8g
Salad Leaves - 40g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 10-15 minutes until the apple is soft. Add the brandy and simmer for 2-3 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until fully combined and season.
FILLET
When the apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top each fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary.
SEAR & ROAST
Return the pan to a medium-high heat. Coat pork in oil. When the pan is hot, sear the pork for 5-7 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 9-10 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
SAGE & SALAD
Return the pan to a medium-high heat with 90g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the apple-stuffed pork fillet. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.

Sweet Potato - 750g
Onions - 2
Garlic Cloves - 3
Apples - 3
Wholegrain Mustard - 40ml
Lemons - 2
Brandy - 30ml
Dried Cranberries - 90g
Walnuts - 60g
Pork Fillet - 450g
Fresh Sage - 12g
Salad Leaves - 60g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 10-15 minutes until the apple is soft. Add the brandy and simmer for 2-3 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until fully combined and season.
FILLET
When the apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top each fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary.
SEAR & ROAST
Return the pan to a medium-high heat. Coat pork in oil. When the pan is hot, sear the pork for 5-7 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 9-10 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
SAGE & SALAD
Return the pan to a medium-high heat with 120g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the apple-stuffed pork fillet. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.