I spent last weekend as a guest of my friends Kate and Steve in Marlow. 150ml Stock. The truth is that historically pork tenderloins would very rarely be eaten by anyone except upper class Danes. If you have the time, wrap the pork in the parma ham an hour or so before you want to cook it. After 20 minutes remove from the oven and open the foil and put the pork back into the oven for another 5 to 10 minutes. Pat the pork fillets dry with kitchen paper and remove, carefully, any silvery tissue on the surface of the fillet. by email at Stuffed Pork Tenderloin wrapped in ham This is a dish that has been in the family for years... so long, in fact, that it's not even in my ancient, handwritten recipes book! 100ml Cognac. This is a good recipe for a dinner party as it’s easy to carve and serve. 2 x 400g (14oz) pieces of pork fillet, trimmed. 2 Rosemary sprigs. When the pork has been in the oven for 45 minutes, take it out and bring together the edges of the foil to wrap it up. How about trying something new like this bacon, for help. @media (max-width: 400px) { .danish-rwd-top { display: none; } } Carefully wrap the fillet in the ham, at an angle so that the whole fillet is wrapped in its blanket of ham. Potatoes roasted with garlic and rosemary, 2 pork fillets/tenderloin. section on the bottom of the page. I’m styling it here for our chillier weather but the Spanish way is well worth keeping in the back of your mind for those first evenings when you can sit in the garden with a glass of something cold. I’ll post the recipe as soon as figs come into season – maybe my lovely friend and neighbour, Joy, will have a bumper crop this summer – Kent figs are delish! So, for you Kate, here is the recipe. 2 big sprigs of rosemary - leaves taken off the stalk and finely chopped. Serves 4 to 6. One of the local bars does a cracking cold tapas of sliced pork tenderloin wrapped in jamon, and so this way of cooking pork always reminds me of that. Take out of over a wrap the Pork Tenderloin with Parma ham and put back in oven for 10 min. Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase stuffed pork tenderloin wrapped in parma ham. We blog about living and cooking gluten free - food, recipes, places to visit, etc. *If you find you have extra slices of Parma ham left over they can be pressed into service as a first course served with fresh figs which have been cut across the top with a criss-cross incision, squeezed open gently to form a pocket or bowl into which you pour in a little liquid honey. is not enabled on your browser. By using this website, you acknowledge that you have read and agreed to all the terms of our privacy policy and legal disclaimer. But I never said this was a spanish dish only that it reminds me of one. on your browser, you can place your order by contacting our (adsbygoogle = window.adsbygoogle || []).push({}); Pork Tenderloins are a common cut of meat in traditional Danish cooking. An ideal dish for entertaining served with polenta mixed with Parmesan cheese. Please note that our service may not work properly with enabled software like AdBlock. Find a proven recipe from Tasty Query! I cooked the dish this evening having, by chance, a piece of pork fillet in the ‘fridge which needed attention! Everyone loved it. My mom got married, and no matter how joyful and super […] The post Apple and Date, them, they make them.” Unknown. However, today pork tenderloins are readily available in supermarkets which allows us all to enjoy some very delicious traditional Danish meals. All rights reserved. Method. Place Pork Tenderloin in an ovenproof dish. Bake as above for 20 minutes then reduce the heat to 180C, gas mark 4 for a further 20 minutes. ( Log Out / Once you are happy that the pork is cooked cover with the foil and let the fillets rest for 10-15 minutes in a warm place. Carve the pork as thinly as you can (that’ll be tricky whilst it is so warm and tender, but in a good way) and gravy the juices from the fennel over the meat. Plain flour seasoned with salt and pepper . Pork Wrapped in Parma Ham with Mascarpone, Sage and Black Pepper, The Waitrose & Partners farm, Leckford Estate, 2 x 225g Waitrose English Free Range Pork Tenderloin, 1/2 punnet fresh sage, chopped or 2tsp Bart Spices Freeze Dried Sage. .danish-rwd-top { display:inline-block; width: 25px; height: 25px; } There is just something comforting about this kind of meal. Let the Pork Tenderloin rest covered for 10 min, before serving. Food writing. Continuing to browse the website, you agree to our. ( Log Out / And then there was the, !). For this recipe buy the free-range pork tenderloin from the service meat counter, although tenderloin is also available pre-packed. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. After the Pecan Pie Muffins, and the Cinnamon Biscuits, and the Butter Pan Biscuits last week, I decided […] The post, This may come as a surprise, especially coming from a food blogger, but I had my first piece of bacon just a few years back. Any leftover pork should be saved to enjoy as tapas the next day - fino optional but recommended. Change ). ( Log Out / Repeat for the second fillet. Aenean eu leo quam. Click here if you want to change the recipe order. Pop into the hot oven and cook for approximately 20 minutes. This recipe was first published in November 1999. Pellentesque ornare sem lacinia quam venenatis vestibulum. Cras mattis consectetur purus sit amet fermentum. Place the tenderloins in a small roasting tin and roast in a preheated oven 200ºC, gas mark 6, for 30 minutes. Select 4 sage leaves and place on top of the fillet, slightly apart, and secure each leaf with a cocktail stick. Pork Wrapped in Parma Ham with Mascarpone, Sage and Black Pepper For this recipe buy the free-range pork tenderloin from the service meat counter, although tenderloin is also available pre-packed.
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