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Stuffed Pork Fillet Wrapped in Ham

5 from 5 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 206 kcal

Ingredients
 

Filet:

  • 400 g Pork tenderloin
  • 3 tbsp Pesto Rosso
  • 40 g Pecorino cheese
  • 10 Leaves of basil
  • 5 slices Serano ham
  • 3 tbsp Olive oil
  • Aluminum foil

Vegetable side dish:

  • 0,5 Green zucchini
  • 0,5 Yellow pepper
  • 1 large Or 2 small tomatoes
  • 3 Spring onions
  • 1 handful Black olives
  • 1 Clove of garlic
  • 1 tbsp Olive oil
  • 2 tbsp Pesto Rosso
  • Pepper salt

Polenta Taler:

  • 0,5 L Water
  • 140 g Corn semolina
  • 0,75 tsp Salt
  • 2 tbsp Clarified butter

Instructions
 

Polenta Taler:

  • Before preparing the meat and vegetables, prepare the polenta mash, i.e. bring the water and salt to the boil and sprinkle with the corn semolina while stirring. Stir until a thick mass is formed, then spread everything 5 cm thick on an oiled plate and allow to cool.

Preparation fillet:

  • Clean the fillet, cut deeply lengthways (possibly even several times) so that the fillet is quite flat. Then spread the pesto on top and cover everything with the sliced ​​pecorino cheese. Collapse.
  • Place the ham on a clean cloth in a rectangle so that the slices overlap. Spread the basil leaves on top. Then place the filled fillet on top and roll everything up tightly with the help of the cloth.
  • Preheat the oven to 180 degrees. Heat the olive oil in a pan and fry the fillet well on all sides, remove it, wrap it in foil and put it in the oven for 25 - 30 minutes. Save the pan with the remaining oil for the vegetables.

Vegetables:

  • Halve the zucchini and cut into slices. Peel the paprika into large pieces. Peel the tomato (s), cut into large pieces. Wash the spring onions, remove the roots and cut into rings. Halve the olives. Peel the garlic clove and cut into slices.
  • Add 1 tablespoon of olive oil to the existing oil in the "meat pan". First, sauté the spring onions and garlic. Then add the zucchini, peppers and olives and stew a little. Finally fold in the tomatoes and season everything with the pesto rosso and the spices.

Completion:

  • Cut out talers from the cooled polenta mixture or cut into rectangles and bake them in the clarified butter until crispy (hardly take on color). Remove the meat from the foil and cut into slices. Then serve everything with the vegetables and the polenta thalers ................ Bon Appetit.
  • As a "distributor" then a Limoncello .............. and the couch calls .............

Nutrition

Serving: 100gCalories: 206kcalCarbohydrates: 9gProtein: 8.1gFat: 15.4g
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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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