Ingredients

• ½ tsp sesame oil
• 25g/1oz cornflour
• 1 free-range egg white
• lightly whisked
• 125g/4½oz pork tenderloin cut into three pieces
• 1 tsp finely chopped fresh parsley
• 1 tsp finely chopped fresh sage
• 1 tsp finely chopped spring onion
• 25g/1oz blue cheese
• 55g/2oz breadcrumbs
• 1 tbsp olive oil

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Place the cornflour
• egg and sesame oil into a bowl and whisk together to create a thick batter.
• Using a sharp knife
• make an incision into all three of the pieces of pork to create a pocket in each and set aside.
• In a bowl mix together the herbs
• spring onion and cheese. Stuff a little of this cheese mixture into the pocket in each of the pork slices.
• Dip the stuffed pork pieces into the batter mixture and then dip into a bowl of the breadcrumbs to coat thoroughly.
• Heat the oil in an ovenproof frying pan and when hot add the breadcrumbed pork pieces and cook for 2-3 minutes on each side
• until golden brown all over.
• Transfer the pork into the oven and cook for 7-10 minutes or until completely cooked through.