Pork, apricot and thyme strudel with baby vegetables
- 450g pork tenderloin
- ½ teaspoon freshly ground black pepper
- oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 13g
Saturated fat 3g
Dietary fibre 10g
For step-by-step instructions (and pictures) on how to use filo pastry, see our feature I filo good!
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