Stuffed Pork Fisherman with Sage Sauce

A great pasta dish for any occasion:

score a pocket in the fillet lengthwise. Season extensively with pepper inside and out and spread with a few sage leaves.

Finely dice Gouda and cooked ham. Fill into the pork fillet. Fold and pin with roulade needles or toothpicks.

Fry the fillet in butter on all sides for about 5 minutes.

Extinguish with the clear soup. Steam at low temperature with lid closed for about 20 min. Take out the fillet. Remove needles or wooden sticks. Cover the meat with foil or a plate and keep warm.

Stir the sauce with whipped cream and cook to the desired consistency. Season with bell pepper, paprika and the remaining crushed sage. Serve with freshly baked white bread, ribbon noodles or mashed potatoes.

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