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Pork Fillet Stuffed with Basil and Cream Cheese, in Basil-cheese Sauce

5 from 6 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 133 kcal

Ingredients
 

  • 3 piece Pork fillet head
  • 1 Chopped onion
  • Salt and pepper
  • 200 g Herbal cream cheese
  • Basil leaves
  • 1,5 tbsp Clarified butter
  • 150 ml White wine dry
  • 150 ml Poultry stock
  • Lemon zest
  • 1 tsp Food starch

Instructions
 

  • Parry the pork tenderloin heads and cut a pocket into them. Fill with basil leaves and about 1/3 of the cream cheese and stick with wooden skewers or roulade needles. Season with salt and pepper and fry brown all over in 1 tablespoon of hot clarified butter. Remove and set aside.
  • Add a little clarified butter and sauté the finely chopped onion in it until soft. Deglaze with the wine and reduce by half over high heat. Add the stock and reduce again a little. Stir in the remaining cream cheese and bring to the boil. If necessary, thicken the sauce with a little starch dissolved in a little water. Cover and gently cook the fillets over low heat for about 8 minutes, the meat may still be slightly pink on the inside at the end. Pressure test with the spatula: the meat must no longer be wobbly and soft, but also not yet unyieldingly hard. Chop up more basil leaves and stir into the sauce. Season this with lemon zest and, if necessary, with salt and pepper. Enjoy your meal!
  • We had jasmine rice and steamed broccoli with it.

Nutrition

Serving: 100gCalories: 133kcalCarbohydrates: 2.8gProtein: 6.4gFat: 8.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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