alevia's kitchen
About the Recipe
Ingredients
Pork Stuffing:
1 ½ lb pork tenderloin
2 oz pancetta
6 oz spinach, cleaned
2 oz chèvre cheese
2 dashes salt and pepper
Sauce:
10 oz heavy cream
2 oz Calvados or apple brandy
2 dashes lemon juice
2 dashes salt and pepper
2 dashes Worcestershire sauce
1 apple, peeled, diced
Potatoes:
2 oz chopped parsley
2 potatoes, peeled and sliced
10 oz oil, frying
Preparation
Clean the spinach and sauté in butter and season with salt and pepper; drain any liquid from the spinach. Butterfly the pork out, lay the thinly sliced pancetta on the pork, then spinach and the goat cheese. Roll the pork into a pinwheel and tie. Season and sear off in a hot pan with oil on all sides. Remove from the pan and place in a 300°F oven for 10-15 minutes until medium; let stand
Add the cream, salt, pepper, lemon juice, and Worcestershire sauce in the same saucepan and reduce the cream until it thickens. Peel the apple, dice it into ½ inch cubes, and add to the sauce. Simmer for a few minutes, then add the Calvados. Keep warm until the potatoes are done
Slice the potato very thin and fry in oil until golden brown; remove and drain the oil. Lay out the potato slices in a pinwheel effect. Take the pork, slice it on a bias, lay it on the potatoes, and drizzle the sauce over the pork. Garnish with fresh chopped parsley