Pork Fillet Stuffed With Iberico Ham And Dates

By Author: Iberian Ham
Total Articles: 3
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Jamón is a trademark of Spanish cuisine that features prominently on virtually every restaurant menu in Spain and it is honoured both as a cultural icon and also an everyday indulgence. The process of cutting and serving this exquisite ham is an art in itself and the curingprocess is considered sacred and each ham will have been preserved for long periods in order to achievedistinction; like a fine wine or cognac.

The following recipe will combine the succulent flavours of Serrano or Iberian ham with tenderloin pork fillet and fresh aromatic dates; a succulent feast fit forgentry.

Pork fillet (solomillo de cerdo) contains little or no fat and quality is identified by firm pink meat with no signs of moisture: it is relatively cheap compared to its beef counterpart and this dish, which is cooked in a light sauce of almonds, garlic and sherry needs only a few steamed green-beans and potatoes sautéed in olive-oil as an accompaniment. No particular cooking skills are needed but a little care when pitting the fresh dates is required; and bear in mind - the better the ham, the better the result.

Dates are ...
... the fruit of the date palm and are rich in sugar and can be used both in meat and fish dishes - as well a sticky cakes and pastries. Believed to have originated in the Persian Gulf, the date palm was the ‘tree of life’ for the Phoenicians,who ate both the buds and fruit, used the nuts for fuel and it’s fibres for weaving. The sap, which was alsodrank, produces a rapidly fermenting sweet wine; although not one recommended for this dish.

However, a light fruity red wine like a Marques de GriñonTempranillo would make an excellent coupling because it is a decent straight forward blend of fruit and oak that is produced in the Montes de Toledo near Madrid.

Carlos Falcó - Marques de Griñon - is one of the pioneers in the modernization ofoenology in Spain and his wines are tasty and easy to drink: Falcó was the person that introduced the Merlot and Cabernet Sauvignon grapes into Spain and he belongs to one of Spain’s oldest familieswhose title has been linked to the Dominio de Valdepasa in Toledo since 1292.

• Ingredients
2 Large pork fillets ‘Solomillo de cerdo’
4-6 pieces of thinly sliced Iberico ham
10 Dates
100grms sliced almonds
1 glass of Tio Pepe or good Sherry
Extra virgin olive oil
1 cup chicken stock
1-2 cloves of garlic
10 black pepper-corns
½ teaspoon paprika

• Method
Begin by removing the small stone from each date by inserting a small slit along its length and once removed, reshape the date and set aside.

Remove any tissue or fat from the fillets and open themout by cutting lengthways (as if cutting a baguette) whilst taking care not to cut the fillet completely in half. Season fillets with a little salt and pepper and thenlay two or three slices of Iberico ham along each butterflied pork fillet and next place six of the pitted dates in a line on top of the ham. Carefully roll the pork fillet into a tube and secure with kitchen-string.

Gently heat the oil, garlic, pepper corns and paprika in a heavy-based frying pan, then add the pork fillets and brown on each side for two to three minutes: remove from the pan and place in a roasting pan.

Replace the frying pan, containing the garlic, pepper-corns and paprika, back on the heat and add the sliced almonds, chicken stock and sherry; then raise the heat and cook for two minutes, whence the sauce will be reduced. Pour the sauce over the pork fillets and place the tray in a pre-heated oven and cook on a medium heat for approximately 45 minutes to one hour: cooking times will vary depending on the size of the steaks.

Once cooked, leave the fillets to stand for ten minutes before slicing; then serve with the sauce drizzled over the medallions. Now uncork the wine!

About the Author

Geminiano is based in Guijuelo, one of the oldest Iberico ham producers from the small town Guijuelo in the province of Salamanca. Iberian ham will be sent from the factory directly to the customer. Most Serrano ham producers sell their products through distributors, but Geminiano has decided to deliver directly to the customer.