Pork filet stuffed with apples and herve cheese

I have already mentioned before that last week-end we had guests and apart from drinking really good wines ... I spent some time in the kitchen. Quite a bit ... luckily Elke was also there. This was the main dish .... and everybody seemed to like it as the flavors of the pork, cheese, apple, shallots and cognac were in perfect equilibrium and really well fitting. Do not worry about the Herve cheese, Taleggio would be exactly the same here.

One note ... you see that red thing in the photo? Well, it is red cabbage prepared in the traditional Belgian way (except for a little twist) and it really completes the dish. If you want the recipe, refer to this older post of mine but skip the miced meat and the potato mash. The rest is the same.

PS: BTW this is penciled down as a potential dish for the Xmas lunch and will be shared on Waiting for Christmas.

(Leggi la ricetta --- Read the recipe)