Pork, apricot and thyme strudel with baby vegetables

Serves: 4

Time to make: 1 hr 15 mins

Hands-on time: 30 mins

Ingredients

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450g pork tenderloin
½ teaspoon freshly ground black pepper
spray oil
400g baby carrots
400g baby potatoes
300g baby leeks
200g baby beetrootbeetsX
1 tablespoon Dijon mustard
3 tablespoons low-fat yoghurt
4 sprigs of thyme, leaves only
6 sheets filo pastry
⅓ cup dried apricots, finely chopped
4 cups kale, steamed or lightly pan-fried

Instructions

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1 Preheat oven to 200°C. Spray pork with oil. Place on a baking tray and bake for 15 minutes, turning once. Leave to stand for 10 minutes. Arrange baby vegetables on a baking tray and spray with oil. Bake for 35-40 minutes.

2 Mix mustard with yoghurt and spread over pork. Sprinkle with thyme leaves and press them in.

3 Lay the pastry on a board. Separate 2 layers at a time and spray with oil. Keep other layers moist by covering them with a damp tea towel. Spray the remaining layers of pastry, 2 sheets at a time, and place all layers together.

4 Arrange pork along one short end of filo, leaving a 4cm border. Sprinkle over apricots. Starting at the short end, roll up pork to enclose in pastry. Place seam side down on a baking tray. Spray with oil.

5 Bake for 20 minutes or until golden brown. Leave to stand for 10 minutes. Meanwhile pan-fry the kale.

6 Serve pork sliced with baby vegetables, kale and thyme leaves.

HFG tip

For step-by-step instructions (and pictures) on how to use filo pastry, see our feature I filo good!

Nutrition Info (per serve)

Calories 486 cal

Kilojoules 2034 kJ

Protein 35 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 19 g

Dietary fibre 10 g

Sodium 360 mg

Calcium 260 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.