Pork fillet with mustard wrapped in Speck Alto Adige PGI
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
Difficulty: Medium
Preparation time: 30 min
Cooking time: 15 min
A recipe by: Sara Sguerri
Ingredients
Serves for
4
people
Ingredients
- 250 Grams frozen peas (about 1 kg in pods if using fresh)
- 2 Piece garlic clove
- 700 Grams pork fillet
- 30 Grams Dijon mustard
- 8 Slice Speck Alto Adige PGI
- 45 Grams butter
- 2 Piece sprig of rosemary
- 1 Teaspoon pink peppercorns
- 150 Milliliters dry white wine
- salt to taste
- pepper to taste
- olive oil to taste
Pork fillet with mustard wrapped in Speck Alto Adige PGI
Preparation time 45 min
- 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.