John Myers
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Pork Fillet Parcels with Sheep’s Cheese in Red Wine Jus with Rosemary-carrot-potatoes
The perfect pork fillet parcels with sheep's cheese in red wine jus with rosemary-carrot-potatoes recipe with a picture and simple step-by-step instructions.
Pork tenderloin packet with sheep cheese
- 1 Pc. Pork tenderloin
- 0,25 Pc. Sheep milk cheese
- Rosemary honey
- Rosemary fresh
- 12 Discs Raw ham
- Finely chopped parsley
- Salt, pepper, paprika, garlic, thyme, mustard, tomato paste, olive oil
- 1 small Chopped onion
Red wine jus
- 150 ml Dry red wine
- Olive oil
- Butter to set
- Cream
- Pepper from the grinder
- Salt just carefully
Rosemary potatoes with carrots
- 300 g Waxy potatoes with their skin on
- 4 Pc. Carrots
- Rosemary fresh
- 50 g Sunflower seeds
- 3 Pc. Garlic clove peeled and bumped
- Ground nutmeg, salt, pepper, paprika, boiled vegetable stock
- 80 g Diced Bacon
- Extra virgin olive oil
- Butter
Prepare pork tenderloin
- Wash the pork tenderloin and pat dry. Now parry (remove tendons and coarse fat). Now cut into beautiful medallions (approx. 6 pieces).
Make fillet packets
- Finely crumble the sheep’s cheese, mix with a little olive oil, rosemary, honey, finely chopped parsley and the spices and rub the fillets with it, let it steep a little. Now wrap the fillet with 2 slices of ham each (first turn one slice, fillet in UZS 1 x and then wrap the second slice).
Rosemary potatoes with carrots
- Wash the potatoes well. Cut into very coarse cubes with the peel. Peel the carrots and cut them into pieces. Dice the onion and bacon. Put olive oil with a little butter in a pan or saucepan. Fry the onions, potatoes and carrots a little. Now add the bacon cubes, rosemary and sunflower seeds and continue to fry on a medium heat. Season with a little grained vegetable stock (approx. 1 small teaspoon), salt, pepper, nutmeg and paprika. Now put the lid on and let it cook.
Fry the fillet and prepare the sauce
- Let some oil get hot in an uncoated pan. Place the fillet packets in the hot pan with the opening facing down. Add the pressed garlic cloves and 3-4 sprigs of rosemary and fry nicely on all sides. Deglaze with the red wine and let it boil down a little. Turn down the temp. And let the fillets cook in the red wine. Just before the fillet is done, take it out of the pan, place it on a plate and keep it warm (cover with foil if necessary). Now prepare the sauce. Let the red wine boil down a little more. Thicken with a little butter and refine with a little cream and finally season with a little salt and pepper. (Please be very careful with the salt, as the ham and the sheep’s cheese already contain enough salt). Good Appetite
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