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Roast Pork Tenderloin with Monte Veronese sauce

Filetto di maiale arrosto con salsa di Monte Veronese DOP

Monte Veronese DOP

Roast Pork Tenderloin with Monte Veronese sauce

Time: 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
white wine 
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.


Preparation time: 30 min

Cooking time: 30 min