Fillet of pork au gratin - Gratinerad fläskfilé

FILLET OF PORK AU GRATIN
Gratinerad fläskfilé

A festive dish, juicy, creamy and full of flavour. The taste of the cream cheese you spread between the meat slices is up to you, use the one you like best.

4 servings

2 lbs mixed root vegetables, e.g. carrots,

Swedish turnips, potatoes and parsnips
1 onion
1 teaspoon salt
black pepper
2 tablespoons finely chopped parsley
3 to 4 tablespoons tomato paste or mild chili sauce 
1 ¾ to 2 cups heavy cream
2/3 to ¾ cup grated, ripe cheese (if you ever can get hold 
of Västerbotten cheese, it’s so good you can’t believe it!)
1 fillet of pork, approx 1 1/3lbs
1 teaspoon salt
black pepper
2 tablespoons butter or margarine
12 slices smoked ham
5 oz cream cheese of your choice

Decoration:

4½ oz fried bacon in pieces
fresh herbs

Heat the oven to 390F.

Peel and cut the root vegetables in smaller pieces. Peel and thinly slice the onion. Mix roots, onion, spices, parsley, tomato purée or chili sauce and cream. Pour this in a greased, oven-proof dish and sprinkle with grated, ripe cheese. Cover the dish with aluminum foil and put in the oven for 50 to 60 minutes.

Trim and slice the meat and flavour with salt and pepper. Brown on both sides in some fat in a frying pan. When the gratin has 25 minutes left in the oven, you take it out and put the sliced fillet on top, alternating with cream cheese and folded slices of ham. Put back in the oven for about 20 minutes.

Fry the bacon and drain on paper towels, then cut in smaller pieces. Take the gratin out and top with bacon and chopped fresh green herbs.

Enjoy!

Bella