Spinach And Ricotta Stuffed Pork With Cranberry Drizzle

cranberry sauce adds a hint of sweetness to these juicy red meat steaks made with a scrumptious spinach and ricotta stuffing

The ingredient of Spinach And Ricotta Stuffed Pork With Cranberry Drizzle

  • 1 four cup dried cranberries chopped
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons chopped sparkling flat leaf parsley
  • 2 tablespoons greater virgin olive oil
  • 4 large coles pork sirloin steaks
  • 200g sparkling ricotta
  • 1 3 cup grated antique cheddar
  • 2 tablespoons chopped sparkling basil
  • 40g toddler spinach chopped
  • 600g toddler potatoes thickly sliced
  • 1 bunch broccolini trimmed
  • 1 bunch asparagus trimmed
  • flat leaf parsley leaves to garnish

The Instruction of spinach and ricotta stuffed pork with cranberry drizzle

  • ufeffpreheat oven to 200c 180c fan pressured
  • combine cranberries vinegar parsley and a couple of teaspoons oil in a small bowl season set aside till required
  • combine ricotta cheddar basil and spinach in a medium bowl season cut a slit into one side of red meat steaks with out reducing all of the manner via to create a pocket place ricotta aggregate into pockets tie with string to secure
  • heat 1 tablespoon final oil in a massive ovenproof frying pan over high warmth cook pork for two to three minutes every facet or till golden transfer to oven bake for 15 to 20 mins or until cooked through
  • meanwhile heat closing oil in any other large frying pan over medium heat cook potato for 5 mins each facet or till almost smooth add broccolini and asparagus cook tossing every so often for 5 mins or till greens are simply soft
  • drizzle red meat with cranberry combination and parsley leaves serve with veggies

Nutritions of Spinach And Ricotta Stuffed Pork With Cranberry Drizzle

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a