Sage Pork Tenderloin with Light Pepper Jus

Chop the sage leaves. Sauté briefly in the butter (liter). Cool slightly. Preheat the stove to 200 °C.

Score the pork tenderloin lengthwise a good 2/3 deep, unfold and pat evenly tender flat under plastic wrap with a rolling pin. Cover with the Parma ham slices. Spread the sage on top. Roll up the fillet and tie with kitchen string. Season all over with salt and pepper. Heat the olive oil in a pan. Sauté the fillet on all sides, depending on its size, for about 3 minutes over medium heat. Place the fillet on the spot in an ovenproof dish in the heated stove on the second rack from the bottom and roast for about 15 minutes (see also tip).

In the meantime, remove the skin from the onion and chop it. Sauté in the drippings until light yellow. Deglaze with port wine, balsamic vinegar and stock or possibly soup. Coarsely crush the peppercorns and add. Add bay spice, cloves and parsley sprigs.

Boil everything on a large fire to just under 1 1/2 dl. Strain through a sieve, squeezing out the residue well. Pour the jus into a small pan.

Just before serving, let the jus bubble up repeatedly. Add the butter (2) in flakes to the slightly boiling sauce form and incorporate. Season well with salt and freshly ground pepper.

to finish: sauté for 4 to 5 minutes, then cook at 80 °C for 1 1/2 to 1 3/4 hours.

Tip: Always use an aromatic

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