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Lynds
Oct 9, 20203 min read

Mediterranean, Dairy Free Stuffed Pork Loin with Gnocchi Salad!

This is both healthy and delicious..... looks like work but is honestly pretty simple!


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I feel like stuffing a tone of flavour inside of meat is a good idea.... don't get me wrong... meat itself is delicious, but to fancy it up sometimes is a good thing. I love Mediterranean food and as you know by now I have to have dairy free so the insperation for this meal came pretty easily! It all started when I saw that Superstore started making cashew cream that was roasted red pepper flavour. That sounds nice doesn't it?? So when I also walked past a jar of roasted red peppers the light bulb went off for me! Let me explain in picture shall I?



The start... and I realize I am a broken record but I don't want unnecessary antibiotics in my food... organic is better of course but if you are trying to not spend a fortune... I love the free from brand at Superstore.




I cut the tenderloins in half leaving them connected on one side... I covered them in plastic wrap and pounded them out flat with a meat mallet.





The roasted red pepper dip is a bold flavour so to simmer it down for this dish because of the other fillings that come next, I decided to mix it 50/50 with plain cashew cream.... it was a good choice I believe.




From here I layered a generous portion of prosciutto, then the red pepper/cashew dip blend and topped with fresh spinach.








I sliced up some roasted red pepper that I found in a jar to complete the dish. Fold these little beauties over and tie together with butchers twine and these are ready for the oven.




I definitely squished out some sauce during the tying process but I left it there as the flavour still adds.... I then coated this with avocado oil and Italiano seasoning and placed in the oven at 350 degrees.







I moved on to the salad prep, and boiled a pot of water for the gnocchi. I was behind the eight ball this evening and I usually make my own gnocchi but on this occasion I bought some... if you want to go truly au natural check out the recipe for homemade gnocchi here.



After boiling the gnocchi and allowing them to0 rise in the water, I drained them and flash fried them in a pan with avocado oil and Italiano seasoning to keep a consistent flavour profile. After the fry gave them a bit of a char... I set aside to cool.




The salad was a blend of spinach and romaine and was layered from here to give a fresh Mediterranean vibe!





This salad boasted yellow pepper, chopped artichokes, soaked sun dried tomatoes and of course the gnocchi!


For the dressing I kept it simple with avocado oil, lemon juice and Italiano seasoning.


Once the pork loin hit the internal temperature of 145 degrees, they were pulled out to rest for 10 minutes. I then sliced them into reasonably sized dials and served out with the salad.





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