Filter
Reset
Sort ByRelevance
Bret Gentry
Stuffed pork fillet with spinach and rosemary balls
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the fillet strips horizontally into envelopes.
-
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.
-
Heat 2 tablespoons of oil and fry the meat in 4-5 minutes per side until golden brown and done.
-
Heat 2 tablespoons of oil in a stirring stir-fry, the spinach with garlic for 3-4 minutes.
-
Season with salt and pepper.
-
Heat the rest of the olive oil and fry the potatoes for 3-4 minutes.
-
Sprinkle before serving with the rosemary.
-
50 minMain dishtraditional olive oil, wild spinach, canned chickpeas, pine nuts, picadillo, medium sized egg, lemon, small red onion, cut pointed cabbage, feta, multigrain bulb,spinach burger with a spiced cabbage salad -
40 minMain dishwheat flour, salt, baking powder, carrot juice, water, sunflower oil, Tasty vine tomato, green pepper, Red pepper, Red onion, fresh flat parsley, fresh orange juice, black beans, chorizo sausage, Cheddar Tophat 48, medium sized egg,tortillas with black beans, egg and chorizo -
20 minMain dishtortellini filled with cheese, white almonds, olive oil, vegetable stock, lemon, Spinach, ricotta,cheese tortellini with spinach and almond -
25 minMain dishchicory, rib chops, spice mix cajun, butter, potato slices, sugar, dried thyme,cajun chop with sweet chicory
Nutrition
490Calories
Sodium0% DV0g
Fat38% DV25g
Protein82% DV41g
Carbs7% DV22g
Fiber0% DV0g
Loved it