John Myers
Ingredients for 4 servings:
- 500 g pork fillet(s)
- 100 g Gorgonzola (Intenso)
- 10 prunes
- 10 leaves of sage, fresh
- salt and pepper
- 100 g ham (Black Forest)
- 400 g mushrooms, brown or other mushrooms
- 1 m.-sized onion(s)
- 1 clove(s) garlic
- 250 ml dry white wine
- 300 ml cream
- 50 cl Cognac, Sherry or Madeira
- 1 tbsp, heaped flour butter
- 250 ml stock or broth
- some stalks of parsley or tarragon
- 400 g pasta (papardelle or tagliatelle)
- salt and pepper
- 1 tbsp clarified butter
Instructions
Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
Cut the pork fillet lengthwise, but do not cut all the way through. Season inside and out with salt and pepper. Fill the resulting wedges with the prunes and Gorgonzola and cover with the fresh sage leaves. Fold the pork fillet back over and place it cut-side down on the ham slices that were previously laid out overlappingly on a sheet of cling film. If you don’t like the taste of fir wood, you can also use Parma or Serrano ham or bacon. Wrap the fillet in the ham wrap and sear it slowly in a pan or roasting pan with a little oil, first along the seam of the ham and then all over. Place the seared fillet in the oven at 160°C (top/bottom heat) for about 25 minutes and then let it rest for about 10 minutes. Sear the sliced or diced mushrooms in very hot clarified butter, then reduce the heat to low and add the onions and garlic and sauté until translucent. Deglaze with the white wine and reduce the heat. Cook the fillet’s roasting juices with stock or broth and add them to the mushrooms, then reduce the heat again. Add the cognac and cream and thicken with the flour and butter. Now add the remaining juices from the cooked fillet and season with salt, pepper, and parsley or tarragon. Prepare the pasta according to the instructions. Boiled potatoes and buttered vegetables also go well with this dish.
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