Pork tenderloin stuffed with figs and spinach

2_06307 PORK TENDERLOIN STUFFED with FIGS and spinach INGREDIENTS for 6 PERSONS 500 g Pork fillet 100 g ground chicken breast, egg yolk, 2 tablespoons cream, 60 g of diced ham, a sprig of Marjoram, 60 g spinach 120 g, small firm figs with green Peel, 4 tablespoons olive oil, 2 tablespoons butter, 3 tablespoons honey 2 tablespoons sweet paprika, 6 tablespoons of Brandy, a glass of port, a spoonful of flour, pepper, salt and bring to a boil a litre of water, adding salt with 1 tablespoon coarse salt and soak for 30 seconds the spinach leaves.

Drain with slotted spoon, emerge them in cold water with ice cubes, let them cool and allargatele on a tarp in this way remain bright green.

Wash the figs, dry them and cut them in half vertically.

Wash the Marjoram, remove the leaves and tagliuzzatele with scissors.

Place the minced chicken in a bowl, add salt and pepper, add the Marjoram, diced ham, cream, egg yolk and stir with a fork.

Let cool in the freezer for 10 minutes Remove from the fat and filet the nerves with a knife.

Make a vertical cut by opening it in half but without dividing the two sides.

To make the filling, lightly with a meat Pounder appiattitelo and farcitelo with the filling of chicken, combine well the two sides closing the opening.

Tie it with kitchen twine, ungetelo with a spoon of oil and salt.

In a pan heat the remaining oil and Brown the fillet for 5 minutes on each side, time with 2 tablespoons.

With 4 tablespoons of wet Brandy, cover and lower the heat to a minimum.

Cook for 25 minutes 2 or 3 times voltandolo.

Preheat oven to 220° c Mixed in a bowl 2 tablespoons honey, paprika, a pinch of salt and a tablespoon of Brandy.

If the sauce is too thick, you can combine 2/3 tablespoons white wine.

To make sure that the meat is cooked, slip a skewer trying to get to the Center, must leave a drop of colorless liquid.

Remove the fillet from the Pan, remove the Twine.

Place on a plate lined with parchment paper and spennellatelo with paprika honey.

Bake and cook until it is formed above a shiny crust, voltandola at least once.

Wrap the meat in foil and let it rest 10 minutes, Heat the broth in the saucepan, combine figs, honey and decorate with the remaining Brandy, salt and pepper.

Saute it on medium heat 30 seconds to the voltandoli with 2 tablespoons.

Picked figs from the Pan and keep them warm.

Pour the port and 1/2 glass of water.

Take 3 minutes to evaporate for good when you scratch the bottom with a wooden spoon.

Add the flour mixed with butter and let thicken for a minute, stirring.

Arrange a layer of spinach leaves on a serving platter, pour half of the sauce and lean sliced filet.

Complemented with figs and remaining sauce and serve immediately.