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Stuffed Pork Filet

800 gr pork-filets (1 large or 2 small)
60 gr carrots
60 gr celery
60 gr leek
10 slices smoked bacon
100 gr cheese

Before Preparation:
Ask the butcher to cut the filet to a plate.
Set oven to 180 degrees.
Preparation Method:
Spread the filet and cover it in bacon slices. Cut the vegetables, cut it a la Julienne and blanche briefly. Cover meat and bacon with the vegetables.
Add grated cheese.
Roll the filet and fix it with string or toothpicks.
Heat the oil and stir-fry the filet. Then put it for 20 minutes in the preheated oven.
Extract from the oven and let it stay for about 5 minutes. Remove the toothpicks and cut the filet in 2-3 cm thick slices.
If desired, the meat juice can be turned into a delicious sauce.
Serve with rice, roasted potatoes or simply lettuce.


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