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Wanda A. Skinner
Stuffed pork fillet with garlic spinach and rosemary balls
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Ingredients
Directions
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Cut the fillet strips horizontally into envelopes.
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Mix the pepper with the bacon and pesto and fill the meat with it. Stick close with cocktail sticks and sprinkle with salt and pepper.
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Heat 2 tablespoons of oil and fry the meat in 4-5 minutes per side until golden brown and done.
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Heat 2 tablespoons of oil in a stirring stir-fry, the spinach with garlic for 3-4 minutes. Season with salt and pepper.
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Heat the rest of the olive oil and fry the potatoes for 3-4 minutes. Sprinkle before serving with the rosemary.
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20 minMain dishpotatoes, thyme, garlic, butter, olive oil, Italian spices, pork fillets, ham raw ham, Red onions,ham-wrapped pork steaks with potato and red onion -
15 minMain dishlinguine, onion, garlic, traditional olive oil, sliced leek, mustard, dairy spread chives light, leg ham strips, lemon, capers,linguine with leeks and ham -
25 minMain dishbaking flour, oil for frying, olive oil for baking, flour, beer, egg, Piccalilly, garlic, curry powder, salt, pepper, tomato sauce,cauliflower variation -
20 minMain dishonions, olive oil, garlic, ground cumin, Spinach, lentils, Cherry tomatoes, Red wine vinegar, old cheese,lentil salad with old cheese
Nutrition
480Calories
Sodium0% DV0g
Fat38% DV25g
Protein70% DV35g
Carbs8% DV25g
Fiber0% DV0g
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