This Sous Vide pork fillet a seriously impressive dish to present for a dinner party. Stuff the pork with Stilton and sage, wrap in thinly sliced pancetta or Parma ham, cook in a Sous Vide water bath (apologies if you dont have one) and then slice thickly so that the cheese oozes out.Serve on a bed of curly kale and scatter cubes of roasted butternut squash all around. Its a showstopper.
1 pork tenderloin/fillet
6 sage leaves
50g Stilton cheese
Salt and freshly ground black pepper
100g pancetta or Parma ham, very thinly sliced
1. With a sharp knife, slice halfway through the pork tenderloin, lengthways and open up. Use a meat mallet or rolling pin to flatten it out a little.
2. Lay the sage leaves, then the Stilton, on the opened out fillet. Roll up tightly.
3. Lay the pancetta/Parma ham on a work surface and then lay the rolled up fillet/tenderloin on top of that. Roll up tightly, then wrap in plastic wrap and tie up the ends.
4. Seal in a Sous Vide vacuum pack and put in a Sous Vide water bath set at 67.5C for 2-3 hours.
5. After the cooking time, remove from the vac-pac. Heat a little oil in a large frying pan and brown the pork all over.
6. Slice into thick chunks, so that the cheese oozes out.
7. Serve with cubes of roasted butternut squash on a bed of steamed curly kale.