San Daniele Pork Loin with Chard and Mushroom Vegetables with Tagliolini

Pork loin

1. Carefully remove the fat and tendons from the pork loin. Cut off the heads if necessary. Cut 15 even slices of about 2.5 thick pork loins. Press lightly with the back of your hand. Season one side with colored pepper from the mill.

1. Brush both sides evenly with Dijon mustard. Remove the rosemary needles from the stem and cut into small pieces (not too fine). Sprinkle one side of the mustard-coated loin slices with the finely chopped rosemary needles.

1. Now wrap the prepared loin slices in the San Daniele ham slices tightly (one loin slice each into a slice of San Daniele ham).

1. Heat some olive oil in a non-stick pan on the highest setting / flame. Put the pork loin in the hot pan, fry for about 1 minute on each side, deglaze with white wine and add the cream. Reduce the heat to 1/3 so that it simmers very gently and simmer for about 8 minutes. Season to taste with colored pepper from the mill.

Swiss chard stalks

1. Generously remove the stalks from the chard, also cut out the hard chard right down to the leaves. Wash the leaves and spin dry well, then cut into 3 cm wide strips.

1. Clean and quarter the mushrooms. Heat some olive oil in a wok or uncoated pan, add the sage leaves to the hot olive oil until they are crispy, then remove the sage leaves.

1. Put the mushrooms in this sage oil and toss for 2-3 minutes, add the chard strips, season with colored pepper from the mill and toss again for about 2 minutes.

1. Put the fresh pasta in boiling salted water and let it steep for about 2-3 minutes, then drain. Place the “San Daniele” pork loin on a mirror of the cream sauce, the chard and mushroom vegetables and the pasta on the plate as well.