Pork Fillet With Parma Ham And Red Pesto - Miele H 6000 Recipe Booklet

Meat and poultry

Pork fillet with Parma ham and red pesto

Preparation time: 65–75 minutes
Serves 6
Ingredients
4 pork tenderloin (300 g each)
Salt
Pepper
20 basil leaves
250 g red pesto
30 g Parmesan, freshly grated
12 slices of Parma ham
40 g butter
250 ml double cream
250 ml meat stock
Accessories
Gourmet oven dish
Method
Cut the pork along the length, but not
right through. Season both sides with
salt and pepper and then arrange the
basil leaves along the cut edge.
Spread the red pesto over the meat and
then sprinkle with Parmesan. Fold the
two halves together and wrap with the
Parma ham. Place in the Gourmet oven
dish, dot with butter and place in the
oven.
After 15 minutes in the oven add the
cream and the stock. Reduce the
temperature to 140 °C and release the
last burst of steam. If wished the sauce
can be thickened with a little cornflour
mixed with water.
128
Recommended settings
Oven function: Moisture plus
Temperature:
15 minutes: 170–180 °C, then: 140 °C
Heating-up phase: rapid
Shelf level: 2 [2] (1)
Number/type of bursts of steam:
3 bursts of steam/Manual
Amount of water: see display
1st burst of steam: 5 minutes after the
start of the programme
2nd burst of steam: after another 10
minutes
3rd burst of steam: after another
10 minutes
Duration: 35–45 minutes
Tip
To make your own red pesto: Finely
dice 200 g of bottled sundried
tomatoes and a clove of garlic. Purée
with 50 ml of olive oil, 1 tsp sugar and 2
tbsp breadcrumbs. Season to taste
with a little oregano and Sambal Oelek.