Domestic Goddesque

Home life. Home style. Home cooking. Home Exchanging.

by 3 Comments

Mascarpone- stuffed pork fillet

I bought a green exercise book when I was 19 in which I used to write recipes that I had tried, using other people’s cook books because I couldn’t afford my own. If they were good enough, they went in the book, and thus I built a great collection of recipes that really worked. For reasons I have been unable to fathom the book, and thus my most treasured recipes, has gone AWOL. I am quite desperate to find it again and am now having to conjure both ingredients and method from thin air. This Mascarpone- stuffed pork fillet is an example. It’s a great recipe to make in advance, then bung in the oven at the appropriate moment, and the sauce is so good, I always make double and use the leftovers as pasta sauce.

 

Serves 4 (or three hungry people!)
Ingredients:
2 good sized pork tenderloins/fillets
1 x 250g pot mascarpone
1 lemon, zest and juice
1 handful chopped fresh chives
8 slices parma ham, or similar
Take each loin and cut deep slits at intervals of about 1 inch. Don’t cut all the way through- you are aiming to create pockets.

Mix mascarpone, lemon zest and chives together, and season to taste.

Put teaspoonfuls of the mascarpone mix into each of your pockets. You should have about half the mixture  leftover, which will be used to make the sauce.

Wrap each tenderloin in the parma ham, overlapping slices to create a parcel.

Put the parcels in a roasting dish and bake at 160C (fan) for 40 minutes or so until cooked. If making ahead of time, cover and refrigerate until needed, bearing in mind it should be at room temperature before it goes it the oven.

When the pork is cooked, remove from roasting dish and set aside to rest.

Put roasting dish (and therefore cooking juices) on hob and heat gently until bubbling.

Add the rest of the mascarpone mixture and the lemon juice and lower the heat. Stir until well combined and piping hot.

Slice the tenderloins and serve with accompaniments of your choice. Mash works particularly well, as do Rustique Potatoes. Pour over sauce and enjoy with a good glass of white wine.

 

 

Comments

  1. Kelly says

    Thanks Crystal- somehow it’s not just recipes but memories (and numerous examples of my changing handwriting!) Feels like I’ve lost all my childhood photos…

    High praise indeed, Silvana, though I doubt in your league!!! Thanks for visiting. Hope you are well.

    Reply

  3. Crystal Jigsaw says

    Any chance you can bung some over here!

    I can’t cook for peanuts. But that was a great idea to write your recipes down. I’ll ask the crystal ball to have a look around for you.

    Crystal xx

    Reply

Go on! You know you want to tell me what you think!