Stuffed Roasted Pork Tenderloin

This flavourful stuffed roasted pork tenderloin is a wonderful option for a festive Christmas main dish. The tender pork is filled with a savoury stuffing, creating a delicious combination of flavours.

Makes: 4

1kg piece pork tenderloin Salt & pepper, to taste 2 tbsp olive oil

4 cloves garlic, minced 1 onion, finely chopped ½ cup cauliflower rice 1 cup chopped camembert or brie

½ cup dried cranberries ½ cup chopped walnuts 1 sprig fresh thyme

1 sprig fresh rosemary

1. Preheat oven to 190°C. Make a pocket in the pork tenderloin by making a lengthwise cut through the centre of the tenderloin, stopping just short of cutting all the way through. Score the pork skin at 1cm intervals.

2. Heat olive oil in a skillet over medium heat. Add garlic and onion and sauté until fragrant and translucent.

3. Add cauliflower to the skillet and cook until browned. Remove from heat and let it cool.

4. In a bowl, combine the cooled cauliflower mixture, cheese, dried cranberries, chopped walnuts, dried thyme and dried rosemary. Mix well.

5. Spoon the cauliflower stuffing evenly into the pocket in the pork tenderloin.

6. Place the stuffed pork on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. 7. Roast in the preheated oven for 40-50 mins or until the pork reaches an internal temperature of 63°C.

8. Remove the pork from the oven and let it rest for 5-10 mins before slicing.

9. Slice the pork into thick portions and serve as the centrepiece of your Christmas table.

Tip: For an extra touch of flavour, you can brush the outside of the pork with a mixture of Dijon mustard and honey before roasting.