Pork Loin Stuffed with Kale and Cranberries
A great way to include kale, one of the most nutritious ingredients on the planet, into your diet.
Easy to make and delicious to eat!
Large pork loin
1/2 cup of tender kale leaves, finely chopped.
¼ cup dried cranberries
Fresh chopped rosemary
salt, pepper and oil
1 cup wine
2 cloves of garlic
- Set oven at 375F
- Finely chop the kale and cranberries
- massage the oil , salt and pepper into the kale leaves
- Cut through the pork loin to flatten it out (don’t cut all the way through)
- Season with salt and pepper and place the kale and cranberries down the centre of the pork loin and roll the pork back up. Tie it together
- Season the outside of the pork with salt, pepper and rosemary
- Brown the pork in hot oil
- Place on a peeled and cut onion in a baking tray. Add a cup of white wine and a few cloves of garlic to tray. The pork should be sat on the onion, not in the wine. Place in oven and cook until internal temperature reaches 145F
- Once pork has reached temperature, take out of oven and leave to rest on a chopping board. Stir the juices remaining in the pan and bring to a boil. Add some chicken stock. (you can add some roux if you want a thicker sauce)
- Slice the pork into thick rounds.
- Spoon the gravy over the pork.
- Serve with roasted vegetables or quinoa
Pork: pork is a lean source of protein and is also an excellent source of B12, B6, thiamin, niacin, selenium, zinc and phosphorous. It also has iron, magnesium and panothenate.
Cranberries: Low in calories, but with good levels of vitamin C, E and K plus manganese, copper and fibre
Pork: exceptionally good for rebuilding muscles and tissues. It also provides the key nutrient for releasing energy into your body. It will help with normal brain development and function and can also have a positive affect on mood
Craanberries: Known for its benefits for urinary tract disease, cranberries do have a host of other benefits including anti cancer properties, anti inflammatory benefits and immune support