| 12 | 50 | 530 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 150 gm | Cream cheese |
| 30 gm | Sun-dried tomatoes (in oil) |
| 1 clove(s) | Garlic (minced) |
| 1 tbsp | Sage, fresh (finely chopped) |
| 2 stalk(s) | Green onion (chopped) |
| 500 gm | Pork, tenderloin (fillet) |
| 1 tsp | Salt and pepper |
| 200 gm | Waitrose Smoked British Thick Back Bacon (streaky) |
| 1 tsp | Ghee |
| 200 gm | Asparagus (tips) |
| 200 gm | Zucchini (sliced into sticks) |
| 1/2 cup | Heavy whipping cream, 38% M.F. |
Pre-heat oven to 180 °C (350 °F)
For the filling: mix the cream cheese, sun-dried tomatoes, garlic, scallions and sage in a small bowl
Season the tenderloin with salt and pepper all around then cut it lengthwise to make a pocket for the filling
Spoon half of the filling into the pocket and close it by bringing the two sides together.
Wrap the bacon slices around the tenderloin to seal the filling inside
Fry the tenderloin gently in the ghee until golden on all sides
Keep the skillet with the juices for the asparagus and for the sauce
Bake the tenderloin in an ovenproof dish for 15-20 minutes
Meanwhile, add the asparagus tips and zucchini sticks to the skillet and sauté
Remove the tenderloin from the oven and leave to rest wrapped in foil
Mix the heavy whipping cream into the remaining cream cheese filling and pour into the skillet with the veg
Simmer for a few minutes then season with salt and pepper
Slice the tenderloin diagonally and serve with the asparagus, zucchini and spoon over the sauce. Enjoy!
| Meat | 1.4 |
| Vegetables | 2.2 |
