Ingredients

For the Pork Pockets:

• Pork fillet (tenderloin): 600-700 g
• Onion: 1 large (for caramelized onions)
• Butter: 1-2 tbsp (for filling)
• Flour: 100 g (for coating)
• Eggs: 2 large (for coating)
• Salt: to taste
• Black pepper: to taste

For the Potato Side Dish:

• Potatoes: 1 kg (about 2 lbs), washed and cut into wedges
• Paprika: 1 tsp
• Coriander: 1/3 tsp
• Turmeric: 1/3 tsp
• Black pepper: 1/3 tsp
• Dried basil: 1/3 tsp
• Vegetable oil: 2 tbsp (for roasting)
• Salt: to taste

For the Onion Marinade:

• Sugar: a pinch
• Salt: a pinch
• Vinegar: 2 tbsp (apple cider or white vinegar)

Steps to Prepare Pork “Pockets” with Roasted Potatoes

Step 1: Prepare the Potatoes

1. Preheat the Oven: Set your oven to 200°C (400°F) to ensure it’s hot when you’re ready to roast the potatoes.
2. Season the Potatoes: In a large bowl, combine the potato wedges with paprika, coriander, turmeric, black pepper, dried basil, and a generous pinch of salt. Drizzle with vegetable oil and toss to coat evenly.
3. Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, turning halfway through, until they are golden and crispy on the outside, yet soft on the inside.

Step 2: Prepare the Onion Marinade

1. Slice the Onion: Cut the onion into thin rings or half-rings.
2. Make the Marinade: In a small bowl, dissolve a pinch of sugar and salt in 2 tablespoons of vinegar. Add the sliced onions to the marinade and set aside for 15-20 minutes. This will give the onions a slightly tangy, sweet flavor, enhancing the stuffing for the pork pockets.

Step 3: Prepare the Pork Pockets

1. Prepare the Pork: Slice the pork fillet into thick pieces (about 1-2 cm), then carefully cut a pocket into each piece without slicing all the way through. This pocket will be filled later.
2. Caramelize the Onions: In a pan over medium heat, sauté the marinated onions until they become soft and golden. Remove from heat and allow them to cool slightly.
3. Stuff the Pockets: Stuff each pork pocket with a small amount of the caramelized onions and a small piece of butter. Season the outside of the pork with salt and black pepper.
4. Coat the Pork: Set up a breading station with flour on one plate and beaten eggs in a bowl. Dip each pork pocket first in the flour, shaking off any excess, and then in the beaten eggs to coat evenly.

Step 4: Cook the Pork Pockets

1. Heat a Pan: In a large skillet, heat a few tablespoons of vegetable oil over medium heat. When the oil is hot, add the pork pockets in batches.
2. Fry the Pork: Fry each side for about 3-4 minutes, until golden brown and cooked through. The butter inside the pockets will melt, adding extra moisture and flavor to the pork.
3. Rest the Pork: After frying, transfer the pork pockets to a plate lined with paper towels to remove any excess oil. Let the pork rest for a few minutes before serving to allow the juices to redistribute.

Step 5: Serve

Once both the potatoes and pork pockets are ready, serve them hot on a plate, garnished with fresh herbs if desired. The crispy, spiced potatoes complement the tender, juicy pork, creating a perfect balance of flavors and textures.

Nutrition Facts (Per Serving)

• Calories: 550-600 kcal
• Protein: 35 g
• Fat: 30 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Sodium: 800 mg

This meal is rich in protein and offers a good balance of carbohydrates and fats, making it a hearty and satisfying option for lunch or dinner. The spices in the potatoes add a healthy kick without overwhelming the natural flavors of the dish.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of pork for this recipe?

Yes, you can use pork chops or even chicken breast if pork tenderloin is not available. The cooking time may vary slightly depending on the thickness of the meat.

2. Can I make this dish ahead of time?

The pork can be stuffed and coated in advance, then stored in the refrigerator for up to 12 hours before frying. The potatoes can be pre-seasoned and kept ready for roasting.

3. Can I add other vegetables to the roasted potatoes?

Absolutely! You can add carrots, bell peppers, or even sweet potatoes to the mix. Just make sure to adjust the seasoning accordingly.

4. What can I substitute for butter in the pork pockets?

If you prefer, you can substitute the butter with a small piece of cheese (like mozzarella or cheddar), which will melt inside the pork, adding extra flavor and moisture.

5. How do I ensure the pork is cooked through without overcooking?

To avoid overcooking, use a meat thermometer. The internal temperature should reach 145°F (63°C) for pork. Resting the meat for a few minutes after frying also helps lock in the juices.

Tips for Making the Best Pork “Pockets” with Roasted Potatoes

1. Use Fresh Ingredients: Fresh potatoes, pork, and onions will yield the best flavor. Frozen or pre-packaged ingredients might affect the texture and taste of the dish.
2. Don’t Overstuff the Pork: Be careful not to overfill the pork pockets, as this can cause the filling to spill out during cooking.
3. Adjust Spices to Your Liking: The spice blend for the potatoes can be adjusted to your preference. Add more paprika for a smokier flavor or extra coriander for a citrusy touch.
4. Let the Pork Rest: Allowing the pork to rest after frying helps retain its juices, resulting in a more tender and flavorful bite.
5. Crispier Potatoes: For even crispier potatoes, spread them out on the baking sheet in a single layer with plenty of space between each wedge. Overcrowding can cause them to steam instead of roast.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pork in a pan over low heat to avoid drying it out, and crisp the potatoes in the oven.
• Freezing: Pork pockets can be frozen for up to 1 month. After frying, allow them to cool completely before placing them in a freezer-safe container. To reheat, thaw in the refrigerator overnight and reheat in the oven or pan.
• Reheating: For best results, reheat the potatoes in the oven at 180°C (350°F) to restore their crispiness. The pork can be reheated in the oven or on the stove over low heat.

Conclusion

Pork “Pockets” with Roasted Potatoes is a crowd-pleasing, comforting dish that’s full of flavor and satisfying textures. The tender pork, stuffed with caramelized onions and butter, pairs perfectly with crispy roasted potatoes seasoned with fragrant spices. This dish is perfect for family dinners, special occasions, or even meal prepping ahead of a busy week. With its easy-to-follow steps and versatile ingredients, you’ll enjoy making and eating this dish time and time again.