Pork Fillet With Herbs
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Loading...Pork Fillet With Herbs is a simple and really tasty recipe that enhances some very important ingredients of Italian Cooking, the Aromatic Herbs. In our kitchen basil, bay leaf, sage rosemary and so on are used very often to give that twist of flavor and aroma that make the dish perfect Aromatic Herbs are for Italian Cooking what powdered spices are in oriental cuisine. A precious and very useful ingredient, especially when you find in your hands a large piece of meat, or a whole fish, difficult to flavor. In this recipe, for example, I choose sage, bay leaf, rosemary and black pepper to embrace and embellish a fillet with little fat, little flavor and not at all succulent
Ingredients
- Pork Fillet 1 piece (800gr / 1 kg approx.)
- Pancetta 150 gr (very finely sliced)
- Dry White Wine 1/2 glass
- Carrot 2
- Celery 2
- Shallot 4
- Salt
- Black Pepper (fresh grounded)
- Sage, Rosemary, Bay Leaves
Instructions
Clean the fillet of any excess fat and salt it lightly. If it was in the fridge, let it rest for at least half an hour so that the meat is not cold when it enters the pot
Chop the herbs well and very, very finely with the knife, do not use a mixer or a cutter that would destroy the consistency and aroma of leaves. Mix them together in order to have what we call “Trito Aromatico” (Aromatic Mince)
Wash, peel and cut into large pieces carrots, celery and shallots
Dry the fillet very, very well with kitchen paper and sprinkle the entire surface with a little pepper and the Aromatic Mince. Coat the pork with the slices of bacon which, to facilitate the task, should be as thin as possible. Finally, close your "roll" with a few turns of kitchen twine to make it more compact
Place the fillet in the pot, add the vegetables, plenty of extra virgin olive oil and put on the stove, covered with a lid, for 20 minutes. Turn and add the white wine that you will let evaporate before covering with the lid. Cook for at least another 20 minutes. I use a thermometer to check the cooking, if you don't have it pierce the fillet with a toothpick and check that no liquid comes out
Let it cool in the pot, gently remove the twine, slice and serve with the vegetables and its tasty sauce.
Notes
Pork Fillet With Herbes is a recipe very similar to my Italian American Turkey (http://www.italiancookingtips.com/italian-american-turkey-breast/) in both cases a large piece of meat, lean and not very tasty, is enriched with a fat and aromatic herbs. For the turkey I use butter, with pork, on the other hand, I prefer bacon. The Italian Cooking Tip, however, is never to leave meat of this type alone, but to accompany it with as many tasty (and fatty) ingredients as you have available.
ItalianCookingTips
In Italy, we call “Trito Aromatico” (Aromatic Mince) the mixture of very finely chopped fresh herbs: an excellent ally to give flavor and aroma to your recipes
ItalianCookingTips
Fresh or dried Aromatic Herbs? The choice is yours but remember that the dried ones have a more pronounced taste and smell and should be used sparingly
ItalianCookingTips
Do not add too much salt to the pork because the herbs and bacon will flavor it properly. However, remember to salt it in advance, at least half an hour before
ItalianCookingTips
The “pancetta” slices must be very thin, so that they adhere better to the meat making your job much easier
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