Danish Samsoe cheese is often cheaper than real Swiss Gruyere, which is the classic cheese for this type of dish.
ingredients
serves 3
10 - 12 ounce tenderloin of pork
freshly ground black pepper
3 slices of ham
1/4 pound Samsoe (Swiss) cheese
6 sage leaves, finely chopped
2 tablespoons Marsala, Cinzano bianco or sweet white wine
method
1. Hold the tenderloin steady with your free hand. With a sharp knife, starting 10cm (4 in) from the end, shave off a thin escallop of pork at an angle.
2. Cut another escallop from behind the first. As the slices get longer, turn up the knife before the end of the tenderloin, so that all the middle slices are cut diagonally across the meat.
3. Like this you will get 12 small medallions of meat. If you are short, halve one of the bigger ones.
4. Spread out the escallops, grind over black pepper and beat them with a steak bat, mallet or a rolling pin to flatten. Halve the ham slices and cover 6 escallops.
5. Slice the cheese into 6 and cover the ham. Put the remaining escallops on top.
6. Melt the butter in a frying-pan over medium heat and when the foaming stops put in the meat sandwiches.
7. Fry for 4 minutes then turn over with a spatula. Press the spatula down on top of each sandwich in turn to make sure it is bonding.
8. Fry for 3 minutes. Pour in the wine and add the sage leaves. Sprinkle over the salt.
9. Bring to the boil, then cover with a lid and simmer about 1 minute.
10. Transfer the escallops to a serving dish. Stir the pan to free any sediment and pour the juice over the escallops and serve.
more information
Cooking time: 15 minutes
