Stuffed pork fillets from England

Ingredients for 4 servings:

• 2 pork fillets
• 2 slices of cooked ham
• 100 g cheese (Lancashire), a firm
• 10 sage leaves or 1 tsp fresh thyme
• 2 large onions, finely diced
• 100 ml port wine, Madeira or sherry
• 4 slices of smoked bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Stuffed Pork Tenderloin

Score each pork fillet twice lengthwise, creating three slices connected at the back. Cut the ham and cheese into thin, narrow strips about two centimeters long. Reserve two tablespoons of the cheese for later, and mix the rest with the ham. Briefly blanch the sage, then chop it and add it to the ham mixture. Fill the cut meat parcels with it, fold the loin back together, and tie with kitchen string. Line a baking dish with the diced onions and pour over the port wine. Place the pork fillets on top and cover with the bacon slices. Bake the pork fillets in an oven preheated to 190 degrees Celsius for 40 minutes, then remove them, remove the kitchen string, and sprinkle the fillets with the remaining cheese. Then gratinate the fillets in the oven for another five minutes. To serve, cut the pork fillets diagonally into slices.