Ingredients

  • Fillet :
  • 1 pork fillet
  • 1 package of 250 ml (250 gr) of Brambasia Cheddar Perron cheese
  • 125 ml (1/2 cup) of blueberries
  • Pancetta
  • Salt and pepper
  • Sauce :
  • 125 ml (1/2 cup) of Brambasia liquor
  • 250 ml (1 cup) of demi-glace sauce
  • 60 ml (1/4 package) of cubed Brambasia cheese
  • 250 ml (1 cup) of blueberries
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Preparation

  • Preheat oven at 445 °F (230 °C). Slice on its lenght pork fillet.
  • Slice Brambasia cheese into fine slices.
  • Stuff pork fillet with cheese slices and few blueberries. Roll with pancetta and set in an oven safe plate. Bake for 20 minutes.
  • Remove from oven. Cover with aluminium paper and cool down for 5 minutes.
  • Trow away cooking fats and deglaze with Brambasia liquor. Reduce a bit and add stock.
  • Add cheese and melt. Whip well and add blueberries.
  • Accompany pork fillet with zucchinis puree. Coat with sauce and serve.

Chef's notes

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