Summary

Ingredients

• 500 g pork fillet (s)
• 100 g Goronzola, (Intenso)
• 10 prunes
• 10 fresh sage leaves
• salt and pepper
• 100 g ham, (Black Forest)
• 400 g mushrooms, brown or other mushrooms
• 1 medium onion (s)
• 1 clove garlic
• 250 ml white wine, dry
• 300 ml cream
• 50 cl cognac, sherry or Madeira
• 1 tablespoon, heaped flour butter
• 250 ml stock or broth
• some stalks parsley, or tarragon
• 400 g pasta (papardelle or taliatelle)
• salt and pepper
• 1 tablespoon clarified butter

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Instructions

1. Cut the pork tenderloin lengthways, but do not cut through it. Season the inside and outside with salt and pepper. Then fill the resulting columns with the prunes and the gorgonzola and cover with the fresh sage leaves. Close the pork tenderloin again and place it on the slices of ham that were previously overlapped on a cling film with the cut facing down. If you don`t like the taste of fir wood, you can also use Parma or Serrano ham or bacon.
2. Roll the fillet in the ham coat and fry it with a little oil in a pan or roasting pan, first on the seam of the ham and then slowly sear it all around.
3. Place the seared fillet in the oven at 160 degrees top / bottom heat for approx. 25 minutes and then let it rest for approx. 10 minutes.
4. Sear the mushrooms cut into pieces or slices in very hot clarified butter, then add the onions and garlic over reduced heat and sauté until translucent. Deglaze with the white wine, reduce the temperature.
5. Boil the meat stock of the fillet with the stock or stock and add to the mushrooms, reduce the temperature again. Add the cognac and cream and thicken with the flour butter.
6. Now add the leaked meat juice from the finished fillet and season with salt, pepper and parsley or tarragon.
7. Prepare the pasta according to the instructions.
8. Boiled potatoes and butter vegetables also go well with it.