Blossom-stuffed Pork Tenderloin

Ingredients:

1 pork tenderloin (about 600g)
60g goat's cheese
1 1/2 tbsp nasturtium blossoms, chopped
1 1/2 tbsp chive blossoms, chopped
leaves from 1 sprig of rosemary, chopped
salt and freshly-ground black pepper
olive oil

Method:

Trim the tenderloin, slicing off the thin ends. Now, using a very sharp knife either split or butterfly the tenderloin lengthways down the middle, cutting no more than 2/3 of the way through the meat. Open the tenderloin then spread an even layer of goat's cheese down the centre of the meat. Sprinkle 1 tbsp each of the nasturtium and chive blossoms down the centre of the tenderloin then add a single row of rosemary leaves.

Close the tenderloin, then, using kitchen twine secure the meat so that it remains closed during roasting. Chop the remaining flowers very finely and mix with any remaining rosemary. Season well with salt and black pepper then lay on a plate.

Brush the meat lightly with olive oil then roll in the seasoned blossom mix to coat. Place in an ungreased roasting tin then transfer to an oven pre-heated to 175°C and roast for about 35 minutes, or until the meat is cooked through (a meat thermometer placed in the centre will read 60°C). Allow to rest for 5 minutes before removing the twine and slicing into medallions.

This stuffed pork tenderloin is also excellent for a barbecue.