Pork fillet with sage and mascarpone sauce and little roasters
This beautifully flavoured pork fillet recipe with sage and mascarpone sauce and little roasters is perfect served for a delicious weeknight family meal
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Cooking tools:
- Instant-read thermometer
- Pastry brush
- Pepper mill
- Oven
- Stove
- Roasting pan
- Baking dish
- Wooden spoon
- Cutting board
- Chef's knife
- Aluminum foil
- Serving platter
- Plate
Ingredients
- 500 -600g pork tenderloin, fat and sinew removed
- 12 sage leaves
- freshly ground black pepper
- 6 slices (80g) prosciutto (approx.)
- 300 grams small potatoes, halved
- 2 tablespoons olive oil, to brush
- Mascarpone sauce
- 1/4 cup white wine
- 2 shallots, roughly chopped
- 1/3 cup chicken stock
- 1 tablespoon wholegrain mustard
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh sage leaves, chopped
- 1/4 cup mascarpone
- salt
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