John Myers
Ingredients for 6 servings:
- 1 kg pork fillet(s)
- 150 g smoked ham (preferably Tyrolean or Black Forest, but definitely strong)
- 250 g cream cheese
- 250 ml cream
- 1 tbsp Tomato paste or ketchup
- 1 bunch of spring onions
- Herbs, fresh or frozen to taste
- 2 cl Cognac, French, (whisky or, in a pinch, brandy will do, but don’t use Spanish brandy)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Cut the pork fillet into 2 cm thick medallions, season with pepper, and wrap the pork tenderloin around the edges with the thinly sliced ham. Place the medallions in an ovenproof dish. (If necessary, use several dishes; the pieces must not overlap!). Set aside. Preheat the oven to 200 degrees Celsius (top/bottom heat). Sauté the spring onions in a little oil (not too many onions, as they shouldn’t overpower the flavor; use 1-2 spring onions depending on the size!). Add the cream cheese. Gradually add the cream, stirring constantly until the cheese dissolves. The sauce should be creamy but not thick. Add more liquid, such as milk or broth, if desired. Stir in the tomato paste, herbs (salad herbs, Italian herbs, or whatever you like), and cognac. Season with a little salt and pepper. (Be careful with the salt, the ham is quite salty!) Pour the resulting, appetizingly fragrant mixture over the pork medallions in the casserole dish, making sure they are covered in the liquid. Place the dish on the middle rack of the oven and cook for about 35 minutes at around 200 degrees Celsius. When it smells good and the surface of the sauce begins to brown, preheat the plates and uncork some chilled white wine (Entre deux Mers or similar, preferably with a delicate peach scent…). Light the candles on the table and arrange the table flowers so that the casserole dish fits in the middle. Take a seat and enjoy! Serve with broccoli or leaf spinach and potato croquettes. White bread is a must; you need it for dipping the sauce!
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