Pancetta and Cheese-stuffed Pork Fillet
Recipe from Elena Faita
Ingredients
2 Portions
1 pork fillet, about 1½ lb (750g)
3 oz. (90g) Italian Fontina cheese or Emmental (thinly sliced)
6-8 sage leaves
12 slices pancetta (thinly sliced)
Olive oil
Salt & pepper
Butter
Method
Imagine the pork fillet as a baguette, cut it in half lengthwise as if you were to make a sandwich. Cut it almost all the way through, but not quite. Open it and lay pancetta slices, cheese and sage leaves. Add another layer of pancetta and tie with twine.
In a 28cm Julienne granit sauté pan, melt a bit of oil and butter, brown fillet on both sides then put in the oven for 15 to 20 minutes. To check if it is cooked, pierce the thickest part with a skewer. If the juice runs clear, it is ready.
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