Italian Stuffed Pork Fillet
50g/2oz/⅓ cup reduced-fat soft cheese
1 garlic clove, crushed
4 ready-to-eat dried apricots, chopped
1 tbsp chopped fresh parsley
1 x 225g/8oz lean pork fillet (tenderloin)
2 thin slices lean Parma ham
salt and ground black pepper
1 Preheat the oven to 190°C/375°F/Gas 5.
2 In a bowl, mix together the soft cheese, garlic, apricots, parsley and seasoning to taste.
3 Make an incision lengthways down the centre of the pork fillet without cutting all the way through. Open up the fillet and flatten it out. Spoon the soft cheese filling along the middle of the pork and then fold over to enclose it. Remove any visible fat from the Parma ham and wrap the slices around the fillet. Place on a non-stick baking sheet.
4 Cook in the oven for 30 minutes or until the pork is thoroughly cooked and no longer pink.
5 Serve the pork cut into slices with green vegetables.