Fillet of Pork Stuffed with Lime Butter

Stir the butter until small peaks form. Finely grate the lime zest into it. Chop the sage leaves.

Stir the lime juice, sage and breadcrumbs into the butter and season with lemon pepper and salt.

Preheat the oven to 160 degrees.

Sear the pork tenderloin in the hot clarified butter on medium fire for three to four minutes on all sides. Cool slightly. Score a deep pocket horizontally on the long side and spread with lime butter. Wrap the fillet with Parma ham, cover their ends with 1 sage leaf each and fix with wooden sticks.

Roast the fillet in the hot clarified butter from scratch for two minutes. Place on a plate and cook in a 160 degree oven on the second rack from the bottom for fifteen to twenty minutes, drizzling 2 or 3 times with the runny lime butter. Remove, cover with foil and rest for ten minutes.

Cut the fillet into two cm thick slices, arrange on hot plates and drizzle with the draining lime butter. Serve immediately.

For small households: use medallions instead of a pork tenderloin. Cook these in a skillet rather than in the stove: Roast for three to four min, depending on thickness, and re-cook in the 80 °C stove for about twenty min. Before serving, foam the lime butter in the pan, add 2-4 tablespoons of cream depending on the mixture and drizzle the butter sauce over the medallions.

Tip: It’s best to use your favorite ham – then I

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