John Myers
Ingredients for 4 servings:
- 2 pork fillets, approx. 400 g each
- 100 g tomatoes, dried, pickled in oil
- 1 tsp thyme, oregano and rosemary, dried
- 1 garlic clove(s), small
- Salt and pepper, black from the mill
- 1 carrot(s)
- 1 onion(s)
- 2 tsp olive oil for frying
- 500 ml vegetable stock, lightly salted
- Balsamic vinegar, aged
- 1 tbsp butter, cold
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
prepared according to the NT method
Finely chop the tomatoes and garlic or chop them in a blender and mix them with the dried herbs, salt, and pepper to form a paste. Remove any tendons and fat from the pork fillet and trim off the ends to create a fillet of even thickness. Then, using a long, sharp knife, place it lengthwise and cut the fillet into a flat piece about 1.5 cm thick so that the meat can be rolled into a roulade. Spread the tomato and spice filling over both pieces, roll each piece into an even roulade, and tie with kitchen string. Heat 1 teaspoon of olive oil in a pan and sear the filled fillets all over over medium heat. Preheat the oven to 80°C (no fan!) and cook the fillets for 1-1.5 hours, depending on their thickness. Roughly dice the carrot and onion. Add a little more oil to the pan and sear the vegetables along with the fillet trimmings, allowing them to brown slightly. Loosen the pan juices with a little vegetable stock and transfer everything to a saucepan. Pour in the remaining vegetable stock and let the stock simmer for about an hour, rather than boiling. Then strain through a sieve and reduce by about a third. Season with balsamic vinegar and salt, and toss with the cold butter. Remove the fillets from the oven, remove the kitchen string, and serve diagonally sliced with the sauce. Serve with tagliatelle tossed in truffle oil, rosemary potatoes, or mashed potatoes with a little garlic, and a fine vegetable, such as broccoli, beans, or green asparagus.
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