Stuffed pork fillet with commandaria sauce
Ψαρονέφρι ρολό γεμιστό, με σάλτσα κουμανταρίας (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
A contemporary recipe with pork stuffed with halloumi, dried figs and rockat and served with a rich commandaria sauce. Pork is often used in Cypriot cuisine while commandaria, a red sweet wine associated with the history of the island, gives the dish a special flavour.
Name - Recipe
Ψαρονέφρι ρολό γεμιστό, με σάλτσα κυπριακού κόκκινου, γλυκού κρασιού.
A cylindrical piece of pork tenderloin
Halloumi cut into long strips
Rocket leaves
Dried figs (soaked in white wine)
Dry white wine
For the sauce:
1 tablespoon of butter
1 onion, finely chopped
Wild mountain mushrooms
Beef stock
¾ glass of commandaria (red sweet Cypriot wine)
1 sprig of fresh thyme
1 tablespoon corn flour
Salt, pepper
Fresh Cyprus vetch (split yellow peas) leaves
6-7 cherry tomatoes
Clean the pork of fibres or fat and make a large hole lengthwise. Carefully fill first with halloumi strips, then with rocket leaves and finally with small pieces of fig. Wrap the roulade very tightly with transparent film and boil it in a saucepan with plenty of water. When cooked, unwrap it and briefly sauté it in butter, for colour and extra flavour. Remove and add the onion, stirring until browned. Then add the mushrooms. Add the stock (depending on the quantity of sauce that you want)and the corn flour dissolved in a little cold water. Stir well. Add the commandaria, salt, pepper and thyme. Allow the ingredients to blend together over medium-low heat, and adjust the taste accordingly. Cut the roll (which has cooled down a bit) into slices and place them on the plate. Drizzle with the commandaria sauce. Serve with wild rice. Decorate with Cyprus vetch leaves and cherry tomatoes. (Loukas Stylianou, Cooking Cypriot food 2013-2014)
Boiling.
Sautéing.
Cooking in a pot.
Additional information and bibliography
Creation - recording: Loukas Stylianou (17 years old, student of the Apeition Hotel School of Agros). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Κουμανταρία. Άδεια δημοσίευσης: Αυγούστα Στυλιανού.
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