Fish in a pig recipe

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5 from 1 vote

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!

Course Main Course

Cuisine American

Keyword fish, pig

Prep Time 40

Cook Time 40

Total Time 1 20

Servings people

Calories 819kcal

Cost 18

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