Apetina

Materials

• 1 pork tenderloin – flattened to a rough oblong shape
• 300g/12oz. Spinach – washed and drained
• 2 eating apples with red skins – we used Braeburns
• 2 tsp wholegrain mustard
• 1 pack APETINA Cheese
• 75g/3oz butter

Method

Preheat oven to 200ºC/(180ºC for fan assisted ovens) 400ºF/ Gas Mark 6

1. Firstly slightly ‘wilt’ the spinach by cooking it in a cellophane bag which has been pierced 3-4 times, on High in the microwave for 1 minute. Or if bought loose, place in a suitable plastic bag and cook as above. Drain and cool.
2. The flattened pork will have an approximately oblong shape. Cut it in half across the length to give two oblong pieces. Then lay one layer of spinach leaves over the surface of both pork pieces.
3. Dice half to one third of one apple; mix in a bowl with 1 tsp mustard and half the APETINA cheese, crumbled. Divide this mixture between the two pieces of pork and lay each half in a ‘roll’ shape down the centre of each piece. Roll up the pork to enclose the filling and place each roll, join side down, on a lightly greased or lined baking sheet. Dot with a little butter and bake for 15-18 minutes.
4. Meanwhile, in a small pan melt the remaining butter, cut the remaining apple into slices and gently sauté them until just golden. Keep to one side, add the rest of the spinach to the pan and stir in the remaining mustard plus crumbled APETINA cheese. Allow to heat through.
5. Serve the pork sliced on a dish with the spinach and apple slices.