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125 g frozen peas (about 1 kg in pods if using fresh) 1 garlic clove 350 g pork fillet 15 g Dijon mustard 4 slices of Speck Alto Adige PGI 25 g butter 1 sprig of rosemary 1/2 tsp pink peppercorns 75 ml dry white wine Salt Pepper olive oil
250 g frozen peas (about 2 kg in pods if using fresh) 2 garlic cloves 700 g pork fillet 30 g Dijon mustard 8 slices of Speck Alto Adige PGI 45 g butter 2 sprigs of rosemary 1 tsp pink peppercorns 150 ml dry white wine Salt Pepper olive oil
500 g frozen peas (about 4 kg in pods if using fresh) 4 garlic cloves 1400 g pork fillet 60 g Dijon mustard 16 slices of Speck Alto Adige PGI 90 g butter 4 sprigs of rosemary 2 tsp pink peppercorns 300 ml dry white wine Salt Pepper olive oil
Preparation
Bring a large pot of salted water to the boil. Add the peas and peeled garlic cloves, and cook for about 5 minutes. Drain, keeping the cooking water, and transfer the peas to a bowl of iced water for around 10 minutes to preserve their green colour.
Drain again, place in a tall blending container, add 20 g olive oil and 80 ml of the cooking water, and blend to a smooth cream. Season with salt and keep warm.
Trim the pork fillet and cut into 8 medallions, each around 4 cm thick. Season with salt and pepper, spread mustard around the edges, then wrap each one with two slices of Speck Alto Adige PGI. Press gently to seal and tie with kitchen string. Brush the top with more mustard.
Melt the butter in a pan, add rosemary and pink peppercorns, then place the medallions mustard-side down. After about 3 minutes, brush the other side with mustard, flip, and brown the other side.
Pour in the wine, let it reduce, cover and simmer over low heat for 5 more minutes, flipping once halfway through. Remove from heat and let rest briefly.
Serve hot with the cooking juices, the pea cream, and a slice of raw Speck Alto Adige PGI.
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