Veal head in saltimbocca style with Roseval potatoes

Name: Veal head in saltimbocca style with Roseval potatoes
Ingredients: 1 units.items Slice of Serrano ham; 15 g Gorgonzola; 2 units.items sage leaves; 120 g Pork tenderloin head; 50 g White wine; 50 g Cream; Pepper and salt; 3 units.items Garlic cloves; 200 ml Sunflower oil; 6 units.items Rosemary sprigs; 650 g Roseval potatoes

Pork tenderloin covered with sage and a slice of Serranoham. The approximate cost price per person is €2.65.

Ingredients

1units.itemsSlice of Serrano ham

15gGorgonzola

2units.itemssage leaves

120gPork tenderloin head

50gWhite wine

50gCream

Pepper and salt

3units.itemsGarlic cloves

200mlSunflower oil

6units.itemsRosemary sprigs

650gRoseval potatoes

Preparation

Portion the pork neck into two pieces of about 60 grams each.
Flatten them by placing them between butcher's foil and hitting them once with a butcher's knife.
Season with pepper.
Cover one side with the sage (tear each leaf into about 3 pieces).
Place half a slice of ham on the pork neck.
Fry the pork neck on the ham side and then turn over.
Place a piece of gorgonzola on the pork neck.
Deglaze with the white wine and add the cream.
Put a lid on the pan and cook the pork neck until medium rare.
Season the sauce with pepper and salt.