Yes, yes, I know – I KNOW – there is far too much meat on these plates. That’s because I stupidly over-estimated the portion sizes. The amounts here would easily serve 4 people. For two, just halve the recipe.
Your reward will be meltingly tender, super-soft pork, internally lubricated by the cheese sauce, wrapped in crispy Parma ham.
2 pork tenderloins (fillets)
8 fresh sage leaves
80g creamy Dolcelatte cheese
150g Parma ham
1. Using a sharp knife, slice through the centre of each tenderloin, lengthways, and open up like a book. Put each piece between two sheets of Clingfilm and flatten out by bashing with a rolling pin.
2. Lay 4-5 slices of Dolcelatte and 4-6 fresh sage leaves down the midle of each butterflied tenderloin.
3. Lay out two lots of six slices of Parma ham – four across and two down – and lay a butterflied tenderloin on each.
4. Roll up in the Clingfilm and wrap into a tight parcel. Transfer to a Sous Vide vac-pack, seal and transfer to a pre-heated Sous Vide water bath set at 60C.
5. Cook the pork for 2-4 hours. Remove from the water bath and snip open the bag and get rid of the juices. Unwrap the pork from the Clingfilm. Heat a little oil in a frying pan and gently fry each parcel for 4-5 mins to brown the Parma ham all over.
6. Remove and carve into thick slices. Serve with steamed asparagus spears and buttered boiled new potatoes.