Special Occasion

Walnut Stuffed Pork

The prosciutto, pork, and walnut garlic paste create a beautifully balanced and full-flavoured combination for a sophisticated palate.

Intermediate
6
30 mins prep
12 mins cook

2 x 425-450g New Zealand pork tenderloin, trimmed of silver skin

8 slices prosciutto

Walnut garlic paste

5 cloves garlic, peeled

100g walnuts, coarsely chopped

50g butter, softened

1 tsp walnut oil

Pear and watercress salad

3 ripe but firm pears, halved and cores removed

2 Tbsp walnut oil

2 Tbsp cider vinegar

2 witloof or endive, trimmed, leaves separated and each cut into 3 pieces

3 handfuls watercress

¼ cup walnut halves, toasted

100g blue cheese, cut into thin slices

1 Tbsp finely-chopped

flat-leaf parsley leaves

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Ingredients

2 x 425-450g New Zealand pork tenderloin, trimmed of silver skin

8 slices prosciutto

Walnut garlic paste

5 cloves garlic, peeled

100g walnuts, coarsely chopped

50g butter, softened

1 tsp walnut oil

Pear and watercress salad

3 ripe but firm pears, halved and cores removed

2 Tbsp walnut oil

2 Tbsp cider vinegar

2 witloof or endive, trimmed, leaves separated and each cut into 3 pieces

3 handfuls watercress

¼ cup walnut halves, toasted

100g blue cheese, cut into thin slices

1 Tbsp finely-chopped

flat-leaf parsley leaves

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Nutrition

No items found.
01
Walnut Garlic Paste

Crush the garlic with a little flaky salt using a mortar and pestle. Add the walnuts and crush to a paste. Add in the butter, walnut oil and season.

01
02
Prepare the Pork

Preheat the oven to 180°C. Place a shallow roasting tray in the oven to heat.

Using a large sharp knife, cut lengthwise through the middle of the pork, but not cutting completely through. Open out as you would the pages of a book.

Spread pork tenderloins with the walnut garlic paste. Shape back into a tenderloin and wrap carefully in the prosciutto.

02
03
Cook the pork

Heat a large frying pan over medium heat. Add a dash of oil then cook the pork fillets for 5 minutes, turning carefully to colour all sides. Transfer from the frying pan into the hot tray, cover loosely with foil and cook for 10-12 minutes depending on thickness of pork. You want it to be slightly pink and juicy inside. Remove from the oven and leave to rest while you make the salad.

03
04

SPear and watercress salad

Slice the pears thickly into a bowl with the walnut oil and cider vinegar to prevent browning. Season.

Arrange the witloof leaves and watercress on a salad platter with the toasted walnuts, blue cheese and parsley. Scatter around the pears and drizzle with all the juices.

04
05
Serve

Slice the pork and serve with the pear and watercress salad.

05
Learn more about pan frying
Learn more about Pan Fry

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Special Occasion

Walnut Stuffed Pork

The prosciutto, pork, and walnut garlic paste create a beautifully balanced and full-flavoured combination for a sophisticated palate.

30 mins prep | 12 mins cook
Intermediate
6

2 x 425-450g New Zealand pork tenderloin, trimmed of silver skin

8 slices prosciutto

Walnut garlic paste

5 cloves garlic, peeled

100g walnuts, coarsely chopped

50g butter, softened

1 tsp walnut oil

Pear and watercress salad

3 ripe but firm pears, halved and cores removed

2 Tbsp walnut oil

2 Tbsp cider vinegar

2 witloof or endive, trimmed, leaves separated and each cut into 3 pieces

3 handfuls watercress

¼ cup walnut halves, toasted

100g blue cheese, cut into thin slices

1 Tbsp finely-chopped

flat-leaf parsley leaves

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

01
Walnut Garlic Paste

Crush the garlic with a little flaky salt using a mortar and pestle. Add the walnuts and crush to a paste. Add in the butter, walnut oil and season.

02
Prepare the Pork

Preheat the oven to 180°C. Place a shallow roasting tray in the oven to heat.

Using a large sharp knife, cut lengthwise through the middle of the pork, but not cutting completely through. Open out as you would the pages of a book.

Spread pork tenderloins with the walnut garlic paste. Shape back into a tenderloin and wrap carefully in the prosciutto.

03
Cook the pork

Heat a large frying pan over medium heat. Add a dash of oil then cook the pork fillets for 5 minutes, turning carefully to colour all sides. Transfer from the frying pan into the hot tray, cover loosely with foil and cook for 10-12 minutes depending on thickness of pork. You want it to be slightly pink and juicy inside. Remove from the oven and leave to rest while you make the salad.

04

SPear and watercress salad

Slice the pears thickly into a bowl with the walnut oil and cider vinegar to prevent browning. Season.

Arrange the witloof leaves and watercress on a salad platter with the toasted walnuts, blue cheese and parsley. Scatter around the pears and drizzle with all the juices.

05
Serve

Slice the pork and serve with the pear and watercress salad.