Quinoa stuffed pork fillet

    (24)
    1 hour 45 min

    I've been searching for stuffing recipes that don't use bread as I try and avoid gluten. This quinoa stuffing was my own solution. The sweetness of the apple and raisins in this dish goes well with sweet potatoes.


    1 person made this

    Ingredients
    Serves: 4 

    • 40g uncooked quinoa
    • 120ml water
    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 cloves garlic, chopped
    • 1 small apple - peeled, cored and chopped
    • 40g raisins
    • 2 tablespoons pine nuts
    • 4 mushrooms, chopped
    • 2 tablespoons white wine
    • 1 large pork fillet (about 450g)
    • 1 pinch ground cinnamon
    • 1 pinch garam masala, or to taste
    • salt and ground black pepper to taste

    Method
    Prep:40min  ›  Cook:55min  ›  Extra time:10min resting  ›  Ready in:1hr45min 

    1. Bring the quinoa and water to the boil in a saucepan over medium-high heat. Reduce heat to low; cover and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes.
    2. Heat the olive oil in a pan over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts and mushrooms until the onion has softened, about 8 minutes. Stir in the white wine and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
    3. Preheat an oven to 220 C / Gas 7.
    4. Slice the pork fillet from one side through the middle horizontally to within 1cm of the other side. Open the fillet and spread it out like an open book. Place between two sheets of heavy plastic (freezer bags work well) on a solid, level surface. Evenly pound the pork fillet with a rolling pin or base of a pan until about 1cm thick.
    5. Season the pork fillet on both sides with cinnamon, garam masala, salt and black pepper. Spoon the quinoa filling into the middle of the pork fillet, then roll up and secure with kitchen string or skewers. Place into a roasting pan.
    6. Roast in the preheated oven until the pork is no longer pink in the centre, about 35 minutes. Cover with foil and let rest for 10 minutes before slicing.

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (14)

    by
    21

    This is great! The only thing different I did was use a pinch if nutmeg in place of the garam masala (simply because we didn't have any) and omitted the mushrooms (again, we didn't have any). Oh, and I doubled the garlic because we love garlic! Even my teenager had seconds! This recipe will definitely be used again! Yum!!  -  09 Apr 2011  (Review from Allrecipes US | Canada)

    by
    11

    By far the most adventurous, yet easy thing I've prepared. It turned out beautiful and the family was very impressed. I added craisins instead of raisins and also some cayenne and jalapenos because we are spice-lovers here. I also used a meat thermometer because I was slightly worried about cooking the pork fully, but the recipe's time was right in line with what the meat thermometer read. CAMEAL, you rock! This is my all-time favorite recipe!  -  14 Jun 2011  (Review from Allrecipes US | Canada)

    by
    6

    Sooooo good! The stuffing was amazing even on it's own!  -  10 May 2011  (Review from Allrecipes US | Canada)