Sage Smoked Pork Fillet On Polenta

So when we call pain a problem, we claim we do not deserve it. We are even prepared to scuttle God to maintain our own innocence. We will say that God is not able to do what He would like, or He would never permit persons such as ourselves to suffer. That puffs up our egos and soothes our griefs at the same time. “How could God do this to me?” is at once an admission of pain and a soporific for it. It reduces our personal grief by eradicating the deity. Drastic medicine, indeed, that only a human ego, run wild, could possibly imagine.

John Gerstner

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.

A Message from our Provider:

“Love – a gift from God”

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