Poached tenderloin, stuffed with spinach, raisins and pine nuts

An impressive yet simple pork tenderloin dish, stuffed with spinach, pine nuts and raisins, poached to perfect tenderness then roasted with a crispy Serrano ham coating.

Watch the video of chef, Benjamin Tish, whipping up this stuffed pork dish

Serve 2 as a tapas

Ingredients

220g pork tender loin
35g cooked weight of large leaf spinach (well squeezed of excess liquid)
7g toasted pine nuts, roughly chopped
3 thin slices of Serrano ham
7g raisins
150ml dark chicken stock or pork stock
10g butter
Olive oil for cooking
Sea salt and black pepper

METHOD

How to make poached tenderloin, stuffed with spinach, raisins and pine nuts

1. The first job is to open up the tenderloin. Make a vertical incision in the meat all the way down the middle but ensuring not to cut all the way through. Then cut again either side of this incision in the same fashion so as to open out the loin to expose its surface area.

2. Season well with salt and pepper and then lay the spinach down the centre followed by a sprinkle of the pine nuts and the raisins. Fold the flaps of the pork over to ensure the filling is secure and tight. Next wrap the Serrano ham around the pork and ensure this is tight and that there are no gaps. Finally roll the wrapped pork tightly in cling film so as it resembles a sausage. It is very important you tie the ends and ensure the roll is air tight. Place in a fridge for 25 minutes to set.

3. Bring a pan of water to the boil and then turn to a simmer. Drop in the tenderloin and poach for approximately 11 minutes or until the pork is just cooked. Remove the roll from the pan and refresh under cold running water for 10 minutes. Remove the pork from the cling film and dry well with a clean towel.

4. Heat a non stick sautee pan over a medium heat and a lug of olive oil. Season the pork and brown slowly on all sides ensuring not to burn the ham. Add the butter and continue turning and basting for 6-7 minutes. When the pork is fully cooked through, remove to and rest in a warm spot until ready to serve. Add the stock to the pan and reduce to a sauce consistency whilst scraping any residue from the pan base.

5. Slice the pork and divide between the two plates, spoon over the sauce and serve.