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    Home » Recipes » Paleo Recipes

    Fish In A Pig Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    It’s not quite as crazy as a turducken (a turkey stuffed with a duck, which in turn is stuffed with a chicken), but this bi-layered recipe is definitely a dish to impress a guest with and a creative new way of serving pork.

    Fish in a pig

    For the fish, you can alter the recipe according to your taste or what you have available: the directions call for trout, but you can use almost any variety.

    Salmon is tasty as well, especially if you can’t get fresh trout in your area. For someone who doesn’t usually like fish, this recipe would make a good introduction because it isn’t very strongly “fishy.”

    Since the meat here is impressive enough, the seasonings are simple and classic, just lemon juice, olive oil, and onions, with salt and pepper to taste.

    The only ingredient you might not have already in your kitchen is fennel, an underappreciated vegetable that you can find languishing on the produce shelf next to its better-known cousins, carrots, and parsley. It has a mild, pleasant flavor, and it’s rich in vitamin C and potassium.

    On the whole, this recipe isn’t very difficult to prepare; the only part that might be off-putting is butterflying the pork. Butterflying pork tenderloin is tricky to explain, but once you get the idea, it’s not complicated to do.

    Check out this illustrated guide; you could just cut it in half, but I would recommend properly butterflying it instead. After slicing it, pound the pork with a meat hammer or a rolling pin to thin it and make it easier to tie closed (you’ll need some cooking string for this; you can find it in any grocery store). It really isn’t that difficult, so don’t let the fear put you off from enjoying a delicious new take on dinner!

    Fish in a pig recipe

    SERVES: 4 PREP: 40 min COOK: 40 min

    Ingredients

    • 1 pork tenderloin;
    • 1 skinless trout fillet (or any other favorite fish);
    • 2 fennel bulbs, sliced;
    • 2 green onions, thinly sliced;
    • 1 tbsp. fresh dill;
    • The juice from one lemon;
    • 2 tsp. fish sauce;
    • ½ cup beef of chicken stock (or bone broth);
    • 3 tbsp. extra-virgin olive oil;
    • Sea salt and freshly ground black pepper to taste;
    • Cooking string;
    Fish in a pig Recipe Preparation

    Preparation

    1. Preheat your oven to 375 F.
    2. Butterfly the pork: slice the tenderloin in two or three lengthwise, and open it like a book, then flatten the meat using a meat hammer or rolling pin.
    3. Sprinkle the fresh dill and ¼ of the green onions on top of the pork.
    4. Cut the trout filet in half lengthwise, and place it in the middle of the pork.
    5. Sprinkle the fish with half of the lemon juice and one tbsp. of olive oil. Season to taste with sea salt and freshly ground black pepper.
    6. Secure the pork tenderloin by tying it with a cooking string to hold it up together.
    7. In a skillet, heat 1 tbsp. of olive oil or other Paleo cooking fat over high heat and brown the tenderloin on each side. Then place the stuffed tenderloin in the rack of a roasting pan with water underneath and roast in the oven for 35 to 40 minutes.
    8. While the meat roasts, in a bowl, combine the sliced fennel bulbs and remaining 2 tablespoon olive oil and season to taste. Place the fennel in a roasting pan and cook in the oven for 10 minutes. It's best when this is done before the meat finishes cooking.
    9. For the sauce, you can use the same skillet that you used to brown the pork tenderloin. Add 2 tsp. of fish sauce, ½ cup of beef or chicken stock, the remaining green onions, and the other half of the lemon juice, and season to taste. Whisk everything together while cooking for a few minutes over medium heat.
    10. Serve the meat cut into slices on top of the roasted fennel and top with the sauce. You can use some extra fresh dill to garnish.

    📖 Recipe

    Fish in a pig Recipe

    Fish in a pig recipe

    An impressive fish and pork recipe for those nights when you just want to show off what you can do!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 819 kcal

    Ingredients
      

    • 1 pork tenderloin
    • 1 skinless trout fillet or any other favorite fish
    • 2 fennel bulbs sliced
    • 2 green onions thinly sliced
    • 1 tbsp. fresh dill
    • The juice from one lemon
    • 2 tsp. fish sauce
    • ½ cup beef of chicken stock or bone broth
    • 3 tbsp. extra-virgin olive oil
    • Sea salt and freshly ground black pepper to taste
    • Cooking string

    Instructions
     

    • Preheat your oven to 375 F.
    • Butterfly the pork: slice the tenderloin in two or three lengthwise, and open it like a book, then flatten the meat using a meat hammer or rolling pin.
      1 pork tenderloin
    • Sprinkle the fresh dill and ¼ of the green onions on top of the pork.
      2 green onions
    • Cut the trout filet in half lengthwise, and place it in the middle of the pork.
    • Sprinkle the fish with half of the lemon juice and one tbsp. of olive oil. Season to taste with sea salt and freshly ground black pepper.
      3 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper to taste, 1 skinless trout fillet
    • Secure the pork tenderloin by tying it with a cooking string to hold it up together.
      Cooking string
    • In a skillet, heat 1 tbsp. of olive oil or other Paleo cooking fat over high heat and brown the tenderloin on each side. Then place the stuffed tenderloin in the rack of a roasting pan with water underneath and roast in the oven for 35 to 40 minutes.
      3 tbsp. extra-virgin olive oil
    • While the meat roasts, in a bowl, combine the sliced fennel bulbs and remaining 2 tablespoon olive oil and season to taste. Place the fennel in a roasting pan and cook in the oven for 10 minutes. It’s best when this is done before the meat finishes cooking.
      2 fennel bulbs
    • For the sauce, you can use the same skillet that you used to brown the pork tenderloin. Add 2 tsp. of fish sauce, ½ cup of beef or chicken stock, the remaining green onions, and the other half of the lemon juice, and season to taste. Whisk everything together while cooking for a few minutes over medium heat.
      2 tsp. fish sauce, ½ cup beef of chicken stock, The juice from one lemon
    • Serve the meat cut into slices on top of the roasted fennel and top with the sauce. You can use some extra fresh dill to garnish.
      1 tbsp. fresh dill

    Nutrition

    Calories: 819kcalCarbohydrates: 10gProtein: 114gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 345mgSodium: 581mgPotassium: 2656mgFiber: 4gSugar: 5gVitamin A: 560IUVitamin C: 19mgCalcium: 135mgIron: 7mg
    Keyword fish, pig
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Fish and Seafood Recipes, Paleo Pork Recipes, Paleo Recipes Tagged With: cooking: oven, diet: dairy-free, diet: egg-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, good for leftovers, Paleo Autoimmune-Friendly Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes

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    5 from 1 vote (1 rating without comment)

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