Pork Fillet with Ham and Cheese, Lemon Sauce and Rice

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 235 kcal


  • 1 Lemon untreated
  • 300 g Whipped cream
  • 400 ml Vegetable broth
  • 100 g Mascarpone
  • 1 pinch Salt
  • 1 pinch Pepper from the grinder
  • 1 pinch Sugar
  • 500 g Pork tenderloin
  • 200 g Rice
  • 50 g Parma ham
  • 50 g Grana Padano Parmesan
  • 4 Sprigs of basil
  • 3 tbsp Olive oil
  • 1 tbsp Butter
  • 1 Lemon fresh


Lemon sauce

  • Wash and rub the lemon, then cut in half and squeeze. Mix the cream, vegetable stock, 3 tbsp lemon juice, lemon zest and mascarpone in a saucepan, bring to the boil and reduce over low heat for 20 minutes. Season to taste with salt and pepper.


  • Cut the pork fillets into medallions about 2cm thick, season with salt and pepper. Roughly slice the cheese. Cover the medallions with cheese and roll them up in a slice of ham. Boil the rice in salted water until al dente, drain and drain. Pluck the basil leaves.


  • Heat the oil in a large pan and fry the medallions for 2 minutes on each side. Take out of the pan and keep warm. Put butter in the pan, add 2 tablespoons of lemon juice and heat briefly. Pan the fillets in it.

final spurt

  • Mix the rice, basil and sauce and serve with the fillets. Garnish with lemon quarters.


Serving: 100gCalories: 235kcalCarbohydrates: 10.7gProtein: 9.4gFat: 17.4g
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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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