STUFFED SUNFLOWER RECIPES

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STUFFED PORK TENDERLOIN | BBC GOOD FOOD

Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.

Provided by strangeinplaces

Total Time 2 hours

Yield Serves 4

Steps:

  • First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
  • Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
  • Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
  • Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
  • Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
  • Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
  • Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
  • For the sauce:
  • Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
  • Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
  • Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork

STUFFED DATES 8 WAYS - EASY HEALTHY SNACK & APPETIZERS



Stuffed Dates 8 Ways - Easy Healthy Snack & Appetizers image

These Stuffed Dates are an easy and healthy kid-friendly snack or party appetizer and perfect when you're craving something sweet. The filling and toppings are easily customizable using Medjool dates, nut butter, vegan cream cheese and are naturally gluten-free, refined sugar-free, vegan and paleo-friendly. 

Provided by Kelly

Categories     Appetizer    Snack

Prep Time 10 minutes

Yield 16

Number Of Ingredients 19

16 Medjool Dates
Almond Butter or any other nut butter or seed butter such as Peanut Butter (Sunflower Seed Butter, Tahini, Cashew Butter)
Creamy Coconut Manna (Butter)
Dairy-Free Cream Cheese
Shredded Coconut
Crushed Pistachios
Chopped Pecans or chopped walnuts
Finely Chopped Peanuts
Whole Almond
Crushed Freeze-Dried Raspberries
Crushed Freeze-Dried Strawberries
Fresh Blueberries
Pomegranate seeds
Chopped Chocolate
Mini Chocolate Chips
Maldon Sea Salt or Coarse Flaky Salt
Drizzle
Coconut nectar or honey or thick liquid sweetener
Melted chocolate

Steps:

  • Use a knife to make a lengthwise slit into each of the dates and remove the pits.
  • Use a spoon to fill each date evenly with the various nut butters.Top each with different toppings listed above.
  • Sprinkle a little bit of Maldon or coarse sea salt on each.Add a tiny drizzle of honey on a few.Add a tiny drizzle of melted chocolate to one or two.
  • Enjoy immediately or store in an airtight container in the fridge for up to 3 days.

Nutrition Facts : ServingSize 1 date

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