Solo di Filetto: Pork fillet stuffed with pesto | homemade fries with ketchup and mayonnaise

Ingredients for 5 servings:

• 2 pork fillets
• Pesto su
• 20 tomatoes, dried in oil, cut into pieces
• 200 g Parma ham
• Clarified butter
• 1 bunch of basil
• 30 g Parmesan
• 1 handful of pine nuts
• 4 tbsp olive oil
• 2 kg tomatoes, very ripe
• 2 onions, approx. 200 g
• 100 g sugar
• 100 ml red wine vinegar or apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp salt
• Mustard
• 1 tsp paprika powder
• pepper
• chili powder
• oregano
• basil
• 2 eggs
• 300 ml oil
• 2 pinches of salt
• pepper
• 2 tsp mustard, medium hot
• ½ lemon(s), juice
• 1 tsp, levelled sugar
• 1 kg potatoes
• frying oil
• Salt

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 19.02.2025

For the mayonnaise, prepare a tall container and an immersion blender. Place the egg, mustard, salt, pepper, and lemon juice in the mixing bowl. The egg can be used straight from the refrigerator. Add all of the oil. Place the immersion blender at the bottom of the container, switch it on, and blend until the mixture thickens. Slowly pull the blender upwards to incorporate the remaining oil. Once everything is well blended, the mayonnaise is ready. For the ketchup, wash, trim, and chop the tomatoes. Roughly chop the onions and add them to a saucepan with the tomatoes. Add the olive oil and mix well. Bring the mixture to a boil briefly, then simmer over medium heat for about 30 minutes, stirring regularly. Remove the pan from the heat and puree the mixture with an immersion blender. Then pass it through a sieve. Bring the puree back to a boil and simmer over low heat for about eight hours, ideally uncovered, stirring regularly until the desired consistency is reached. Add vinegar and sugar, and season with spices. Pour the finished ketchup into hot, rinsed bottles and seal immediately. For the pesto, puree the basil, Parmesan, pine nuts, and olive oil in a blender until smooth. For the pork fillet, score the tops of the fillets without cutting all the way through. Spread the pesto over the cuts and place the sun-dried tomatoes inside. Wrap the fillets in Parma ham. No additional securing is necessary, as the ham will hold itself together. Brown them all over in clarified butter, then place them in an oven preheated to 160°C (320°F) and cook for about 20 minutes, basting them frequently with the cooking fat. For the fries, peel the potatoes and cut them into sticks. Fry the potato sticks in hot oil until golden brown and crispy. Season the fries with salt. Melanie prepared this recipe as a main course in the show “The Perfect Dinner” – Day 3 in Saarland, on Wednesday, February 19, 2025.