John Myers
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Pork Fillet with Ham and Cheese, Lemon Sauce and Rice
The perfect pork fillet with ham and cheese, lemon sauce and rice recipe with a picture and simple step-by-step instructions.
- 1 piece 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 piece Sprigs of basil
- 3 tbsp Olive oil
- 1 tbsp Butter
- 1 piece 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.
preparation
- 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.
flesh
- 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.
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