Spinach and ricotta stuffed pork with cranberry drizzle

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How to make Spinach and ricotta stuffed pork with cranberry drizzle

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:25
  • Total Time : 0:45

Ingredients

  • 1/4 cup dried cranberries, chopped
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 tablespoons extra virgin olive oil
  • 4 large Coles pork sirloin steaks
  • 200g fresh ricotta
  • 1/3 cup grated vintage cheddar
  • 2 tablespoons chopped fresh basil
  • 40g baby spinach, chopped
  • 600g baby potatoes, thickly sliced
  • 1 bunch broccolini, trimmed
  • 1 bunch asparagus, trimmed
  • Flat-leaf parsley leaves, to garnish

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Combine cranberries, vinegar, parsley and 2 teaspoons oil in a small bowl. Season. Set aside until required.
  • Step 3 Combine ricotta, cheddar, basil and spinach in a medium bowl. Season. Cut a slit into one side of pork steaks without cutting all the way through to create a pocket. Place ricotta mixture into pockets. Tie with string to secure.
  • Step 4 Heat 1 tablespoon remaining oil in a large ovenproof frying pan over high heat. Cook pork for 2 to 3 minutes each side or until golden. Transfer to oven. Bake for 15 to 20 minutes or until cooked through
  • Step 5 Meanwhile, heat remaining oil in another large frying pan over medium heat. Cook potato for 5 minutes each side or until almost tender. Add broccolini and asparagus. Cook, tossing occasionally for 5 minutes or until vegetables are just tender.
  • Step 6 Drizzle pork with cranberry mixture and parsley leaves. Serve with vegetables.

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