- Pork fillet - 1 Kilogram
- Butter - 25 Grams
- Olive oil - 3 items. spoons
- Onions - 1 Piece
- White stale bread - 100 Grams
- Thyme sprig - 4 pieces
- Sprig of parsley - 4 pieces
- Capers - 2 Art. spoons
- Egg - 1 piece
- Thin bacon slices - 8 pieces
- Flour - 2 Art. spoons
- Dry Vermouth - 100 Milliliters
- Chicken broth - 300 Milliliters
Do not be afraid of a large number of ingredients - everything is prepared very simply. In the bowl for the blender, put diced bread, onions, thyme, parsley, half capers and lemon zest. We crush the whole thing to homogeneity. In the same mixture, add one raw egg, salt and pepper. With a very sharp knife, gently cut the pork fillet in half, put half the stuffing from one of the blenders, the other one close it. It turns out a kind of a sandwich. Filled pork fillet wrapped in thin slices of bacon. For reliability in two or three places we tie the fillets with threads so that a tight roll becomes. We put the fillet in a brazier and, pouring it with olive oil, bake for 50 minutes at a temperature of 170 degrees. Meat, in fact, is ready - it can be shifted to plates and served to the table. However, I recommend preparing a sauce for the pork fillet. In the brazier, in which you baked the fillet, there is a little sauce left. Add the flour to it, mix it and cook it over low heat. Then add to the brazier vermouth, gradually evaporate, then pour the broth. Bring to a boil, reduce heat, cook for another 5 minutes - and the sauce is ready. Serve the best way: cut the pork fillet into slices 2-3 cm thick and top with the cooked sauce. Mmm, wrote all this and most really wanted to cook the pork fillet again :))) Bon appetit!
Servings: 5-6