Pork Fillets Rolled with Sage, Rosemary and Gruyère Cheese

Name: Pork Fillets Rolled with Sage, Rosemary and Gruyère Cheese
Yield: Serves 6-8
Ingredients: salt; black pepper; 300 ml/½ pint soured cream; freshly grated Parmesan cheese, to serve; 225 g/8 oz Gruyère cheese; 50 g/2 oz butter; good handful fresh sage leaves; 3-4 good sprigs fresh rosemary; 2 pork fillets, weighing about 350 g/12 oz each; ¼ nutmeg

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This dish looks as if you have made a real effort for your dinner party but it is very easy to do. Serve with small cubed potatoes smeared with olive oil, seasoned and cooked in a shallow pan in the top of the oven while you cook the pork underneath — and a green vegetable or salad.

Ingredients

2 pork fillets, weighing about 350 g/12 oz each
¼

Dinner
Main course
Gluten-free

Method

Preheat the oven to 170°C/325°F/gas mark 3. Put the pork fillets, spaced apart, between 2 large sheets of greaseproof paper or cling film that have been smeared with oil. Then beat with a rolling pin until the meat has spread out thinly — it should be about 3mm/⅛in thick. Remove the pa