Pork fillets wrapped in Parma ham on a green peppercorn and blue cheese sauce

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8 servings
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Pork

By Food24 November 03 2009
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Ingredients (13)

8.00 pork — fillets
salt and freshly ground black pepper
10.00 ml dried sage
1.00 egg whites — extra large, lightly beaten
flour — cake
16.00 parma ham — sliced
75.00 ml fresh chillies — 573
SAUCE
500.00 ml stock — veal
500.00 ml cream
10.00 ml peppercorns — Madagascar green, crushed
15.00 ml madagascar green peppercorns
50.00 g blue cheese
50.00 ml muscadel — white
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Method:

1. Season fillets with salt, pepper and sage. Paint over with egg white and dust a little flour around the fillets. Paint again with egg white and wrap fillets in Parma ham. Place on the rack of a roasting pan and brush with half the olive oil. Roast in a preheated oven at 160 ºC for 20 minutes. Brush the remaining olive oil over, turn the oven off and leave the fillets until you’re ready to serve, but not longer than 40 minutes.
2. SAUCE: Reduce the veal stock to 100 ml, add the cream and reduce by half. Stir in the crushed, whole peppercorns, cheese and muscadel and stir until the cheese has melted. Taste and adjust seasoning. Adventurous cooks can add 10-15 ml balsamic vinegar to give the sauce an edge.
TO SERVE: Slice the meat on a slant. Divide the sauce among eight plates. Place the meat slices on top of the sauce and arrange a galette of puff pastry with vegetable fondue (see recipe) on each plate.



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