‘Pork fillet is just as lean as skinless chicken breast and it is classed as an ‘extra lean’ meat. Calorie-wise it is even lower than chicken breast at 136 calories for a 100g serving as opposed to skinelss chicken at 197 calories for the same amount.
I combine it here with kale and smoked bacon and the recipe cannot get much simpler than this. It makes a change from stuffing fillet and you can enjoy the flavor of the pork as it is. It is not only delicious but an attractive dish that looks like you have gone to a lot of trouble and is great as a cold cut in thin slices the day after. I like using Tuscan kale [cavolo nero] for this recipe as it encases the pork without any effort’
For my pork fillet with kale and smoked bacon, you will need:
6 whole leaves kale, stalk removed and left in long strips
juice of half a lemon mixed with a tablespoon of olive oil
1 fillet of pork
Salt and ground pepper
6 slices smoked ham [thin slices]
Preheat the oven to 200C.
Mix the olive oil with the lemon juice and season it with salt and pepper. Drizzle it over the pork, then use your hands to rub the service or a kitchen brush.
Immerse the long strips of kale in boiling water and take them out immediately.
Lay alternate strips of kale and smoked ham on a piece of parchment paper.
Place the pork fillet on top of the laid out kale and smoked ham and roll the pork holding the parchment paper to secure it. Tuck the ends of the ham and kale at the bottom and place the whole pork tenderloin on a baking dish brushed with some olive oil.
Roast for 45 minutes. Remove from oven and allow to rest for 15 minutes before slicing.
‘This is also delicious served cold and cuts even more beautifully when after it is refrigerated.’
Local pork by Majjal ta’ Malta
Filippo Berio olive oil and Fry Light Cooking spray by Rimus Group
Saxa Salt by Premier Foods at George Borg Ltd
Fresh Fruit and vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [organic]