John Myers
Ingredients for 6 servings:
- 3 pork fillets (approx. 500 g each)
- 75 g Parmesan, grated
- 75 g feta cheese, crumbled
- 75 g cream cheese
- 75 g breadcrumbs
- Rosemary, fresh, chopped
- Thyme, fresh, chopped
- salt and pepper
- 500 g bacon, cut into thin slices
- 50 ml olive oil
- 3 pears, firm, cut into wedges
- 3 thick carrots, cut into thin slices
- 6 shallots, finely diced
- 4 tbsp olive oil
- 250 ml dry white wine
- 100 ml vegetable stock
- 1 tsp cornstarch
- Water
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes
Wash the meat, pat dry, trim, and slice lengthwise (but not all the way through), then pepper inside and out. Mix the Parmesan, feta, and cream cheese with the breadcrumbs and chopped herbs to form a firm paste and add a little salt. If the cheese and breadcrumb mixture is too crumbly, add a splash of olive oil to make it a little more manageable. Fill the meat generously with the cheese and breadcrumb mixture. Then tightly wrap each fillet with bacon slices, open side up, and fold over the pointed end to ensure even thickness. Pour the remaining olive oil into a deep baking tray, covering the bottom. Add the pear wedges and carrot slices (which will go into the sauce later) and place the fillet parcels on top. Place the meat in an oven preheated to 180°C. After 15 minutes, reduce the heat to 150°C and simmer for another 30 minutes. Meanwhile, for the sauce, sauté the shallot cubes in olive oil in a deep pan, deglaze with the white wine, and reduce slightly. Remove the pork fillets from the baking sheet and keep warm. Add the pear slices and carrot slices, along with the fillet liquid, to the pan with the shallots, blend with a hand blender, and pour in the vegetable stock. Stir the cornstarch into a little lukewarm water to thicken the sauce.
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