Stuffed Pork Filet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork fillet (s), the middle piece without end and head
- 150 g frozen spinach leaves or at least double the amount fresh spinach
- 40 g pine nuts
- 40 g parmesan, freshly rated
- 2 shallot (s)
- 1 small clove garlic
- 6 slices Serrano ham
- salt and pepper
- Butter and clarified butter
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet lengthways with a ham knife to make a roulade approx. 1 cm thick.
- Peel and finely dice the shallots and garlic, sweat in a little melted butter and add the spinach. Season with salt and a hint of nutmeg. Toast the pine nuts in a dry pan. Squeeze the cooked spinach well and mix with the pine nuts and parmesan.
- Lightly pepper the roulade. Place the spinach on top and roll up the roulade, cover with three slices of Serrano ham, turn the roulade and cover with the remaining Serrano ham from the bottom so that the slices overlap on the sides. Tie into a roll with kitchen thread. Fry in clarified butter all around, then put in the oven preheated to 160 degrees and cook for about 20 minutes. Drizzle more often with the frying fat.
- Cut into slices for serving (works best with an electric knife).
- Go with a risotto.
- With starter and dessert it should be enough for 4 people, if the fillet was of the smaller variety and the eaters are hungry, then two eaters can do it.
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