Stuffed pork filet with Sbrinz AOP
Manuela Eiermann, Möhlin (AG) – Swiss Tavolata
For 4 persons
PREPARATION: approx. 40 minutes
BAKING: approx. 20 minutes
Ingredients
– 1 fillet of pork, approx. 500 g
– ¾ tsp salt
– A few twists of ground pepper
– Clarified butter
– 120 g cured bacon, finely chopped
– 200 g vegetables, e. g., leek, carrots, celery in fine strips
– 1 bunch chives, finely chopped
– 50 g Sbrinz AOP, grated
– 50 g Sbrinz AOP, in small chunks
– 200 ml cream
– Stock
– Kitchen string for tying
Preparation
Season the meat, fry in hot butter for approx. 5 minutes on all sides, cool. Gently stew cured bacon and vegetables in the same pan, allow to cool slightly. Mix in the chives and Sbrinz AOP. Cut meat lengthwise and fill with ¾ of the mixture. Tie with kitchen string, place in a roasting pan, spread the remaining stuffing next to it. Mix the cream with a little stock and pour over the meat. Place in the middle of an oven preheated to 250 °C for approx. 15 to 20 minutes.
Tipp: Plain rice with freshly chopped parsley is a wonderful accompaniment.
