Feta-Stuffed Pork Tenderloin with Courgette
·Prepare the tenderloin
Cut the pork tenderloin into thick medallions. Season each one with salt and pepper on both sides. Use a knife to make a slit in the centre of each and stuff it with a cube of feta cheese.
Add the ham
Wrap each medallion in dried ham. Press down firmly on the ham so it sticks to the meat, flattening the medallion slightly at the same time.
Fry the medallions
Add a little olive oil to a pan. Once hot, place the medallions in ham-side down. Fry for about five minutes, taking care not to burn them, then flip and cook the other side.
Prepare the courgette
Wash the courgette but don't peel it, then slice it very thinly. A food processor with a slicing attachment is ideal here – it speeds things up and gives you even, uniform slices.
Sauté with garlic
Tip the courgette slices into a large pot with two tablespoons of well-heated olive oil. Add the crushed garlic and cook for five minutes.
Add herbs, chilli and feta
Finely chop the mint or coriander together with the chilli. Add to the courgette. Season with salt and pepper and stir well. Sauté for about ten minutes, until the courgette softens slightly but doesn't turn mushy. Stir in the remaining feta, cut into small cubes.
Serving
Spread the courgette over a shallow bowl, arrange the medallions on top and drizzle with the pan juices from the meat. Serve with your favourite side – rice, bulgur, couscous, or even potatoes or pasta. Jamie served his with brown rice.