zoom Stuffed pork with saffron potatoes

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Stuffed pork with saffron potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Stuffed pork with saffron potatoes

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    750g pack Waitrose Baby New Potatoes, halved
    1 pork fillet
    1 courgette, grated
    1 carrot, grated
    50g pine nuts, toasted
    2 tbsp olive oil
    Pinch saffron
    1 tbsp wholegrain mustard
    ½ x 25g pack fresh mint, leaves chopped 


    1. Preheat the oven to 200ºC, gas mark 6. Cook the potatoes in boiling water for 15 minutes or until just tender, then drain.

    2.  Meanwhile, cut the pork in 4, place between clingfilm and flatten with a rolling pin.

    3. Place the courgette and carrot in a large bowl, cover with clingfilm and microwave on high for 2 minutes. Drain and stir in the pine nuts, then season. Spread over the pork, roll up the meat, and brush with a little oil.

    4. Heat the oil and saffron in the pan used to cook the potatoes, then return the potatoes to the pan with the mustard. Roughly crush and season well. Spread out on a large baking tray and top with the pork. Roast for 25 minutes or until the pork is cooked throughout with no pink meat.

    5. Stir the mint into the potatoes and serve topped with the pork sliced, with green beans and seasoned with black pepper.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars