Pork Fillet Stuffed with Wild Garlic, Ham and Cheese

Filling:

Chop the wild garlic, cut the ham into fine strips and the fontina into small cubes. Chop the shallot and sauté in a little butter. Add the ham and cook until it is soft and translucent. Add the wine and cook. Remove the pan from the heat. Add the wild garlic and fontina and season with salt and pepper.

Preheat the oven to 80 °C. Put a baking tray in the middle.

Score the fillet lengthwise down the middle and unfold it to create a wide, rectangular piece of meat (perhaps prepare it by the butcher). season the fillet inside and out with salt and pepper. Spread the filling evenly on the inside. Then roll up the fillet and tie it with kitchen string. Fry the fillet with a little bit of clarified butter on all sides for 1 minute. Immediately put it on the baking tray and cook in the oven at 80 degrees for 90 minutes. Then remove the kitchen string and cut the fillet into narrow slices.

Tips

Seasonal salad and vegetables go well with the fillet. As a variation, a veal fillet can be used instead of pork fillet. However, this must remain in the stove for up to 2 hours.

Tip: Use your favorite ham – then your dish tastes twice as good!

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