Stuffed Pork Fillet in Sage Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (taliatelle)
- salt
- 600 g pork fillet (s)
- pepper
- 10 leaves sage, fresh or
- 1 teaspoon sage, dried
- 75 g cheese (Fontina or alternatively Gouda)
- 75 g ham, cooked (without fat rim)
- 1 tablespoon oil
- 0.25 liter ¼ broth
- 200 ml coffee cream, (if possible max. 4%)
- Paprika powder
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water according to the instructions on the packet until al dente.
- Cut a pocket lengthways into the pork tenderloin, pepper the inside and outside with plenty of pepper and cover with a few sage leaves. Cut the cheese and ham into cubes, mix and stuff the meat with it.
- Put the fillet together with the roulade needles and fry on all sides in the hot oil. Deglaze with the broth. Stew on low heat for about 20 minutes. Take out the fillet, remove the needles and cover with aluminum foil to keep it warm.
- Mix the sauce with the cream, if necessary thicken with a little sauce thickener. Season with pepper, paprika, salt and the remaining grated sage and serve with the tagliatelle.
- Tip: Tomato salad with basil tastes good with it
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