Pork Fillet with Spinach and Blue Cheese Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork tenderloin (s), about 500 g
- 200 g spinach, blanched
- 1 shallot (s)
- 2 cloves garlic
- 4 tomato (s), dried, pickled in oil
- 125 g mold cheese in one piece (e.. Saint Aur or Goronzola)
- 10 slices ham (farmer`s ham), very thinly sliced
- 2 tablespoons oil
- 2 tablespoon clarified butter
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and dice the shallot and sauté in the oil until translucent. Add the garlic (peeled and finely chopped) and sauté briefly. Finally add the dried tomatoes, diced, and season to taste with salt, pepper and a little nutmeg.
- Let the spinach cool slightly.
- Carefully cut open the pork tenderloin, fold it open and pound it flat. Pepper the meat and spread the spinach mixture on top. Place the gorgonzola (cut into thick sticks) in the middle, lengthways. Fold the fillet into a roll, wrap it tightly in the farmer`s ham and fix it with string.
- Melt the clarified butter in the roaster, fry the roll vigorously on all sides and then finish cooking in a preheated oven at 160 degrees for 20 minutes.
- Remove the thread and cut into sections.
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