Fillet of suckling pork wrapped in Mora romagnola lard with apple sauce

Type of recipe: Main courses

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Preparation method:

Remove any excess fat or tendons from the fillet. Brown in a pan for a few minutes so that the meat is pink in the centre (using a special kitchen thermometer, brown for the time necessary to reach 68°C at the centre). Cool the fillet then spread over a little mustard, salt and pepper and wrap in the sliced lard. Cook the fillet in the oven at a very low temperature – approx. 70°C. In a separate pan prepare a mixture of spring onion and extra-virgin olive oil and add the apple, chopped into small pieces. Add the meat cooking juices and cook until ready. Blend to make a smooth apple sauce. When cooked, after about 10 minutes remove the fillet from the oven, cut into slices and serve on a bed of apple sauce. Season with salt and pepper to taste and serve.

Preparation method:

Remove any excess fat or tendons from the fillet. Brown in a pan for a few minutes so that the meat is pink in the centre (using a special kitchen thermometer, brown for the time necessary to reach 68°C at the centre). Cool the fillet then spread over a little mustard, salt and pepper and wrap in the sliced lard. Cook the fillet in the oven at a very low temperature – approx. 70°C. In a separate pan prepare a mixture of spring onion and extra-virgin olive oil and add the apple, chopped into small pieces. Add the meat cooking juices and cook until ready. Blend to make a smooth apple sauce. When cooked, after about 10 minutes remove the fillet from the oven, cut into slices and serve on a bed of apple sauce. Season with salt and pepper to taste and serve.