Pork loin is one of the easiest cuts of meat to cook for dinner as it slices up nicely and is juicy and tender. This recipe uses Berkswell for its sweet and dryish taste, complementing the sharpness from the sun-dried tomatoes and saltiness of the pancetta. Altogether, gorgeous!
Preheat the oven to 200°C Fan / 400°F / Gas Mark 6
In a small pan wilt the baby spinach to cook out the water. Once cool, squeeze out as much water as you can
Slice the pork tenderloin down the middle, about 3/4 of the way through.
Lay between two layers of clingfilm and then pound with a rolling pin or frying pan
Take the top layer of clingfilm off and begin spreading the flattened pork with the spinach
Next sprinkle over the grated Berkswell
Finish with a layer of the sun-dried tomatoes
Once all the filling is evenly distributed, roll up the pork
season the pork well and then wrap it with the pancetta slices
Fix using cocktail sticks
Roast for around 30 minutes
Using a meat thermometer check the inside has reached 70°C
Let the meat rest for around 10 minutes
Slice and serve the stuffed pork loin with crushed new potatoes and fresh greens