Pork Fillet Poele Ticino on recipegallery.com

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Pork Fillet Poele Ticino

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Category

pork

Rating

Recipe for: portions

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Ingredients

600

Pork fillet

100

Ham, Proscuitto whole unsliced, (HAM)

Demi - glace

Madeira (special wine)

200

Chinese, Spinach (Silverbeet)

Nuts, Pine

Onions, brown

Garlic, fresh

Seasoning (salt+pepper)

100

Carrots, whole, fresh, medium

160

Pasta, Reginelle

Oil, Olive

Butter Table

Cheese, Mozarella

Procedure

1. 1. Trim pork filet of silver skin and fat season with salt and pepper.
2. 2. Slice proscuitto thinnely and wrap around filet secure with string.
3. 3. In saute pan with a lid heat up oil and butter and brown off fillet gently.
4. 4. Put lid on and poele in a 180c oven until medium well, 65 c centre temperature.
5. 5. Remove fillet from pan and rest. deglaze pan with madere and add demi-glaze reduce to sauce consistency.
6. 6. Shred silver beet and blanch, saute chopped onions and garlic add silver beets and saute until soft add pine nuts season with nutmeg salt and pepper.
7. 7. Cook pasta and refresh. Spread Silver beet lengthwise on pasta and roll it into a roll reheat on tray in hot oven topped with mozzarella cheese.
8. 8. Cut carrots into vichy and blanch saute in a little butter and season.
9. 9. Put pasta in the mittle of the plate top with sliced pork fillet scader carrots around and drizzle with maderesauce. garnish with sprig of thyme.
10.
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