PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

•  2 pork filets, about 1½ lb each 
• 6 oz. (180g) Italian Fontina cheese or Emmental (thinly sliced)
• 12-16 sage leaves
• 24 slices pancetta (thinly sliced)
• Stefano’s olive oil
• Salt & pepper
• Butter

PREPARATION:

1. Preheat your oven at 375 degrees F. 
2. Imagine the pork filet as a baguette, cut it in half lengthwise as if you were to make a sandwich. Cut it almost all the way through, but not quite. Open it and lay speck slices, cheese and sage leaves. Add another layer of speck and tie with twine.
3. In a 32cm Julienne granit sauté pan, melt a bit of oil and butter, brown filet on both sides then put in the oven for 15 to 20 minutes. To check if it is cooked, pierce the thickest part with a skewer. If the juice runs clear, it is ready.
4. Take away the twine, slice and serve with fennel salad.