- Cook Time: 15 minutes
- Prep Time: 10 minutes plus chilling time
- Effort: medium
- 2 handfuls polenta
- 1 chicken stock cube
- 1 knob of butter
- 1 cloves garlic, finely chopped
- 2 handfuls parmesan, finely grated
- 1 pinches salt
- 5 cm pork fillet, trimmed of fat and sinew
- black peppercorns, freshly ground
- 1 tbsp sage, finely chopped
- 1 packets pancetta
- 1 dashes of olive oil
- 1 handfuls peacress
- 25 g gorgonzola cheese
1. For the polenta - dissolve a chicken stock cube with a little water in a pan. Add the butter and garlic and bring to the boil. Once it begins to boil, slowly sprinkle in two handfuls of polenta into the stock mix, stirring constantly as you pour.
2. Keep stirring the polenta until it thickens. Once thickened add the parmesan and a pinch of salt.
3. Pour the polenta into a terrine dish lined with clingfilm and put into a fridge to set until hard.
4. Cover a piece of baking parchment with a thin layer of ground black peppercorns and the sage mixed together.
5. Roll the pork fillets in the pepper and sage mix so that it is completely covered in a thin layer.
6. Wrap the pork fillet completely in a thin layer of the pieces of pancetta making sure each part of the pork is covered.
7. Heat a frying pan with a drizzle of olive oil and place the pork into the pan making sure that the side where the pancetta joins is placed onto the heat first.
8. Roll the pork around in the pan over a gentle heat so that all the sides are coloured and cooked. This will probably take about 8 minutes in total.
9. Heat another frying pan with a drizzle of olive oil and place a 2cm slice of the set polenta into the pan and fry on each side until golden brown, crispy and warmed through.
10. Mix a handful of pea-cress with four small chunks of gorgonzola broken into pieces. Drizzle the mix with some olive oil, season with salt and pepper and mix well.
11. Plate the crispy polenta onto your serving pate and slice the pork fillet in half and place on top of the polenta. Place a small handful of the salad mix on top of the pork and serve immediately.
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