Pork Parcels with Nectarine and Pine Nut Filling

Rating:

(2 ratings made)

Heart-Friendly Recipe (Click for more information)

Heart-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 150 mg Sodium: No more than 250 mg Carbohydrates: No more than 80g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Low-Sodium Recipe (Click for more information)

Low-Sodium Recipe	X
This recipe contains: Sodium: No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)

Diabetes-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 300 mg Sodium: No more than 1000 mg Carbohydrates: No more than 50g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Low-Carb Recipe (Click for more information)

Low-Carb Recipe	X
This recipe contains: Carbohydrates: No more than 45g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

High-Fibre Recipe (Click for more information)

High-Fibre Recipe	X
This recipe contains: Fibre: At least 3g

Dairy-Free Recipe (Click for more information)

Dairy-Free Recipe	X
This recipe contains no milk or milk products, no casein or whey.

Gluten-Free Recipe (Click for more information)

Gluten-Free Recipe	X
This recipe contains no gluten containing ingredients or products.

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 40 mins
Extra Time: 30 mins for marinading

A fruity, flavoursome combination!

Advertisement

Ingredients:

3 nectarines, sliced

1 1/2 Tbsp pine nuts

1 Tbsp fresh parsley, chopped

1 clove garlic, crushed

4 pork medallions (about 500g total)

2 Tbsp lemon juice (for marinade)

1 tsp oil (for marinade)

1 clove garlic, crushed (for marinade)

Directions:

Mix together nectarine slices, pine nuts, parsley and garlic. Gently pound pork medallions between plastic wrap to flatten. Divide nectarine mixture between pork steaks. Roll up and tie with kitchen string. Place into a baking dish. Combine marinade ingredients. Pour over pork parcels. Refrigerate for 30 minutes.

Meanwhile, preheat oven to 180ºC. Bake the pork parcels for 40 minutes. Serve parcels drizzled with juices from the dish.

Variations:

Serve with green vegetables or a salad. Serving suggestions not included in nutritional information.

Author:

Fresh Finesse

Member Comments:

No comments on this recipe yet. Be the first one to comment.

RECIPE SEARCH

RECIPE OPTIONS

Convert to Imperial

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

NUTRITIONAL INFO

Calories
(Per Serving)
225 cals
Kilojoules
940 kJ
Fat
6.0 g
Carbohydrates
10.0 g
Protein
31.0 g
Cholesterol
70.0 mg
Sodium
80 mg
Saturated Fat
1.0 g
Fibre
3.0 g
Calcium
25.0 mg
Total Sugars
9.5 g
Note: A dash indicates no data is available.