Roast Pork Tenderloin with Monte Veronese sauce
Roast Pork Tenderloin with Monte Veronese sauceTime: 1 h Lifestyle: Traditional Type of cheese: Monte Veronese Course: Second
1 Pork Tenderloin
mixed herbs (marjoram, thyme, sage)
100 g lard
oil to taste.
300 g ground pork
For the sauce:
500 g boiled potatoes
nutmeg to taste
150g Monte Veronese cheese
oil, salt and pepper to taste.
Preparation time: 30 min
Cooking time: 30 min
Heat two tablespoons of oil in a frying pan, add the pork fillet and cook with mixed herbs.
Blend the bacon with the minced meat, crush the mixture and spread it out on baking paper; put the tenderloin roast in the centre, add salt, pepper and roll it on itself to close the roast.
Place in a pan still in the baking paper. Bake at 200° for 30 minutes.
For the Monte Veronese PDO sauce:
Cut the cheese and blend it with boiled and mashed potatoes, add a little bit of white wine and nutmeg. Serve the roast sliced and dressed with plenty of cheese sauce.