Cruising through the market today looking for thinly sliced sirloin for the Pho http://atomic-temporary-17826715.wpcomstaging.com/2012/05/23/what-were-having-pho-lunch-tomorrow/ , Jade and I saw this pork filet mignon, stuffed with bacon and goat’s cheese. What could we do? After we purchased the filet, we asked the butcher how it should be cooked. He had a printed recipe on hand and cautioned us to follow it exactly. Yeah, right.
But when I looked at the recipe at home, it seemed correct. So I followed the recipe exactly and I’m glad I did. It was delicious!
It you wanted to duplicate the stuffed filet, I imagine you’d butterfly a pork filet, spread it with goat’s cheese, sprinkled cooked bacon and herbs on top of the cheese, roll and tie with string. Slices of goat’s cheese on top of the roll, before tying, is optional but pretty. From there, salt and pepper the filet, brush with olive oil and roast at 350 F for 30 minutes. Remove from the oven and add 2 chopped shallots to the bottom of the pan, then pour in about a cup of cream, return to the oven for 15 minutes.
I made roasted sweet potatoes and sauteed baby spinach to accompany the roast.
Roasted Sweet Potato and Sauteed Spinach with Bacon
2 medium size sweet potatoes
1/2 cup bacon
1 tbsp olive oil
1 lb baby spinach
Preheat the oven to 350 F. Brush the sweet potatoes with olive oil and poke a few holes with a fork. Roast for 1 hour, remove skin and slice.
Cook the bacon in a skillet until almost crispy, then set aside to drain. Remove all but 1 tbsp of bacon fat from the skillet, add the tablespoon of olive oil and saute the spinach until just wilted.
To serve, plate the spinach and tuck slices of sweet potatoes inside.