Roast Pork Filet Mignon

Roast Pork Filet Mignon
Nutrition Information
  • Serves: 2
  • Calories: 763
  • Fat: 72g
  • Sodium: 1250g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 102g
  • 12 pancetta (or prosciutto)
  • 300 grams pork fillet
  • 1 whole apple, sliced thinly
  • 2 tsp Olive Oil
  • 2 tsp sage leaves
  1. Wrap the pork meat in pancetta.
  2. Place the slices of apples in an oven-proof dish and lay the roast on top. I took my largest rectangular glass dish and was barely able to fit the long thin meat in the diagonal of the dish. I'm sure it's OK to make the roast curl around if your dish isn't big enough.
  3. Sprinkle with oil, sage and pepper. I added the oil after the sage to try to get the crispy sage leaves the photo in the book displayed. I also slipped a few sage leaves between the roast and the apples. I wasn't familiar with sage prior to this recipe, but I do like the scent it gives to food: a little gentler but similar to thyme?
  4. Bake in the oven 12 to 15 minutes, or until the meat is cooked to your liking. The photo in the book shows a pinkish interior, which is what I achieved after 15 minutes of baking. I took a peek at 12 minutes. It's fairly easy to make a discreet slice between two bacon strips -- though maybe my slice wasn't so discreet, as I can see it in the foreground of this photo.
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