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Cooking
Feta-Stuffed Pork Tenderloin with Zucchini
· 4 servings
Prepare the tenderloin
Cut the pork tenderloin into thick medallions. Season each one with salt and pepper on both sides. Cut a pocket into the middle with a knife and stuff it with a cube of feta cheese.
Add the ham
Wrap each medallion with a slice of dried ham. Press down firmly over the ham so it sticks well to the meat — this will also flatten the medallion slightly.
Sear the medallions
Add a little olive oil to a pan. Once hot, place the medallions in ham-side down. Fry for about five minutes without burning them, then flip and cook through on the other side.
Prepare the zucchini
Wash the zucchini 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 zucchini slices into a large pot with two tablespoons of well-heated olive oil. Add the crushed garlic and sauté for five minutes.
Add herbs, chilli and feta
Finely chop the mint or coriander together with the chilli pepper and add to the zucchini. Season with salt and pepper and stir well. Sauté for about ten minutes, until the zucchini softens slightly but doesn't turn mushy. Sprinkle in the remaining feta, cut into small cubes.
Serving
Spoon the zucchini into 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.