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

Recipe from: 10/1/1992 12:00:00 AM
Ingredients 14
Servings 8


  • 8
    small pork fillets, small ends folded back
  • salt and pepper
  • 10
    dried sage
  • 1
    extra-large egg white, lightly beaten
  • cake flour
  • 16
    slices Parma ham (you may need more)
  • 75
    olive oil
  • 500
    veal stock
  • 500
  • 10
    crushed Madagascar green peppercorns
  • 15
    whole Madagascar green peppercorns
  • 50
    blue cheese
  • 50
    white muscadel


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.

Read more on: roast  |  pork

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