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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains 1 Servings

INGREDIENTS

2 Pork fillets, well trimmed
25 g Butter
6 Stems of fresh sage, 6 to
A little olive oil
1 Onion, finely chopped
1 Fat garlic clove, crushed
600 Milk
300 Single cream
2 T Mixed fresh herbs, chopped
including
thyme sage chives
and a little
rosemary
2 T Fresh flat leaf parsley
chopped
1/2 Quick cook polenta
2 T Double cream, 2 to 3
Salt and freshly ground
black pepper
12 Strips pancetta
2 T Extra virgin olive oil
2 T Pine nuts
12 Prunes, pitted and roughly
chopped
2 Heads broccoli, broken into
florets

INSTRUCTIONS

7
Make stock with the pork trimmings and reduce until syrupy and well
flavoured. Strain and finish by whisking butter into the stock just
before serving.  To cook the polenta, put the onion, garlic, milk and
cream in a large  pan. Bring to the boil and cook until the onion is
softened. Add the  herbs. Stirring briskly, add the polenta in a steady
stream. Beat  well until smooth. Cook over a low heat, stirring all the
time, for  about 5 minutes, until the mixture resembles fluffy mashed
potato. If  the mixture appears too stiff, beat in extra milk. Taste
and adjust  the seasoning: it should taste herby and slightly sweet.
Beat in a little double cream at the last minute and keep warm. To
cook the pork, place the smoker over the gas or electric hob. Strew
the rack with sage and heat until a steady stream of smoke is given
off. Reduce the heat to keep the smoke consistent.  Sit the seasoned
fillets on the wire rack and replace the lid. Smoke  on one side for 3
minutes. Turn the fillets and smoke on the second  side for 3 minutes.
Remove from the smoker.  Place the sage in a roasting tin. Brush the
fillets with olive oil and  place on top of the sage. Roast in a
preheated oven at 230C/450F/gas  8 for 5 minutes, then set aside to
rest in a warm place for 5 to 10  minutes.  Cook the pancetta in a dry
frying pan until very crisp. Remove from  the pan, and add the olive
oil. When hot, add the pine nuts and cook  until golden. Add the prunes
and allow to plump up in the oil.  Remove. Add the broccoli and stir
fry until cooked. Stir in the pine  nuts and the prunes. Season lightly
and sprinkle with the crisp  pancetta.  To serve, place the polenta on
heated dinner plates. Slice each pork  fillet diagonally and arrange
overlapping slices over the polenta  with a little sauce poured round
and the broccoli and pancetta beside.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5611
Calories From Fat: 3903
Total Fat: 441g
Cholesterol: 1807.3mg
Sodium: 15579mg
Potassium: 2318mg
Carbohydrates: 68.2g
Fiber: 18.4g
Sugar: 5.9g
Protein: 371.1g


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