Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table
Pork

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table

Yes, yes, I know I KNOW there is far too much meat on these plates. Thats because I stupidly over-estimated the portion sizes. The amounts here would easily serve 4 people. For two, just halve the recipe.

Your reward will be meltingly tender, super-soft pork, internally lubricated by the cheese sauce, wrapped in crispy Parma ham.

Serves 4

2 pork tenderloins (fillets)
8 fresh sage leaves
80g creamy Dolcelatte cheese
150g Parma ham

1. Using a sharp knife, slice through the centre of each tenderloin, lengthways, and open up like a book. Put each piece between two sheets of Clingfilm and flatten out by bashing with a rolling pin.

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table

2. Lay 4-5 slices of Dolcelatte and 4-6 fresh sage leaves down the midle of each butterflied tenderloin.

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table

 

3. Lay out two lots of  six slices of Parma ham four across and two down and lay a butterflied tenderloin on each.

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table

4. Roll up in the Clingfilm and wrap into a tight parcel. Transfer to a Sous Vide vac-pack, seal and transfer to a pre-heated Sous Vide water bath set at 60C.

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table

5. Cook the pork for 2-4 hours. Remove from the water bath and snip open the bag and get rid of the juices.  Unwrap the pork from the Clingfilm. Heat a little oil in a frying pan and gently fry each parcel for 4-5 mins to brown the Parma ham all over.

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table

6. Remove and carve into thick slices. Serve with steamed asparagus spears and buttered boiled new potatoes.

Sous Vide Parma ham-wrapped pork tenderloin stuffed with sage and Dolcelatte, Lay The Table

 

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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