Pork Fillet stuffed with roasted Squash, Chorizo and Pistachio.

This week I decided to see if I could do better than the Masterchef contestants by using the ingredients they were given to create a dish with no recipe in an hour. This is what I came up with using the main ingredients of – Pork fillet, Butternut squash and Kale. Obviously you are allowed to use other things that you may have in your cupboard or fridge though! I wanted to use Sage and pine nuits but didnt have any in.. so pistachio and thyme it was!


Serves 4

1 piece of pork tenderloin fillet
2 inches of chorizo
1 clove of garlic
1 tbsp fresh thyme leaves

50ml chicken stock
1/2 a butternut squash
1 tablespoon shelled pistachios
1 pack of serrano ham or bacon


2 tablespoons of Honey Mustard – I used this – Honey Mustard
100ml white wine
100ml chicken stock
100ml Double cream

To serve – cubes of roasted potatoes – par boil and roast with olive oil for around 15 minutes.

First of all cut the squash in half and remove the seeds and skin and cut into cubes. Season with salt and pepper and drizzle with olive oil and roast in the oven for around 20 minutes at 180 degrees until soft.

In a food processor chop the chorizo, pistachio, garlic, thyme and a handful of kale until fine. Season with salt and pepper and set aside in a bowl.

When the squash is soft, cool slightly then add to the bowl and mash with a fork and mix everything together to create the stuffing.

Slice the length of the tenderloin fillet without cutting through to the other side – like they cut a subway sandwich roll! open out, season the meat with salt and spread your stuffing evenly across the meat and then put back together as tightly as possible.

Lay 4 or 5 slices of the ham flat on a chopping board and lay the pork across the middle and wrap the pieces of ham around the pork fillet as tightly as you can to prevent the filling from falling out.

Heat a little oil in a frying pan and lightly seal the pork on all sides to crisp the ham before placing on a tray and putting in the oven for around 15 – 20 minutes at 180 degrees.

To make the sauce add the mustard to a frying pan and then whisk in the wine and cook until it starts to thicken. Gradually add the stock adding a little extra if the sauce gets too thick. Check for seasoning as there may be enough in the stock, if not add a little salt. Let the sauce cool down before adding the cream or it will curdle.

When the pork is cooked let rest for 5 minutes and then cut in half and make sure it is cooked through. Any juices left on the baking tray – pour into your sauce.

While the pork is resting, add a knob or butter to a pan and a pinch of salt, when the butter is melted add 2 large handfuls of the kale 50ml of chicken stock and cover until the kale is wilted and stock evaporated.

Slice your pork into thick round slices and serve with the roasted potatoes, kale and creamy mustard sauce.

Next time I cook this I will take some more photos of the various stages and repost! I reckon this would have got me through to the next round if I was on Masterchef anyway!


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