Pork roast - fillet

There are so many things you can do with pork. Here's another dish that may inspire you. It's a nice fillet roast. Cut open as you see in the picture. Filling; start with a good tbsp of Philly-type cheese that is used as the glue to keep the filling more or less together, very finely chopped sage leaves, finely cut smoked bacon and a little Spanish serrano, a finely chopped fresh chili pepper (remove the pips!), s&p. Spread that on the opened roast, fold and tie with pieces of string.

Browned the roast first in a little sunflower oil. Transfered to the oven. Added a small dash of medium sherry and a few tbsps of water. Let cook in the oven at 160°C until the core temperature was 55°C. Remove from the oven, wrap in aluminium sheet and rest for 10 minutes.

Remove the fat from the roasting tray, add another dash of medium sherry, let reduce, add a bit of veal stock, reduce. Add a few small chunks of very cold butter to emulsify the sauce.

Served with a mix of potato, Brussels sprouts, broccoli. The sprouts and broccoli are boiled seperately in salted water, respectively 10 and 4 minutes, let's say until nearly done, then cooled in icy water. The potatoes are boiled for 20 minutes as usual and cooled. Cut everything in nicely presentable sizes. Melt a little butter, add a chopped shallot and sweat for a while, add veggies, s&p and a little nutmeg. Done.