This is a tasty autumn dish where the sweetness of the apples blends with the tenderness of the pork, creating a unique and enveloping balance of flavors. Perfect for a refined dinner, yet simple to prepare
Clean the pork fillet by removing the fattier parts and cut into portions about 5 centimeters thick
2
Slice the guanciale into very thin slices
Tip:
If you don't have guanciale, pancetta is fine too, as long as it's thinly sliced
3
Wrap the pieces of meat with the guanciale and a few sage leaves, securing everything with kitchen twine
4
Peel the apples and cut them into pieces, then set them aside
5
Heat a non-stick pan and melt the butter over high heat
6
Once the pan is hot, add the apples, mustard, vinegar, and salt, and cook over high heat, stirring continuously
7
Cook for about ten minutes, stirring constantly, then transfer part of it into a bowl and blend until it becomes a thick, smooth cream. Keep the remaining apple pieces intact to serve as a side
8
Put the pan back on the heat with some butter and bring it back to temperature. Add the meat with some pepper and salt, and cook over high heat for 5 minutes on each side
9
At the end of cooking, check with a kitchen thermometer that the center of the meat has reached 65°C. If not, continue cooking on low heat for a couple more minutes. Plate with the apples and the previously prepared cream, and sprinkle with some chopped hazelnuts
Cost
Pork fillet is not among the cheapest cuts of pork, but it is not overly expensive either. This is certainly a recipe for all budgets and is quite impressive
Health
The fillet is a lean cut, but it is cooked in butter. Unfortunately, I cannot call it a light recipe; try to serve gourmet portions and avoid asking for seconds
5.0
Rate
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