for 4 person

Meat

2	pork fillets (each approx. 350 g)
1 ½ tsp	sea salt
a little	peppercorn, crushed
½ bunch	thyme
16 piece	kitchen twine, each approx. 15 cm long
	clarified butter, for frying

Gnocchi

5 dl	milk
3 dl	water
a little	nutmeg
1 tsp	salt
200 g	fine polenta (2 mins. cooking time)
3 tbsp	grated Sbrinz
2 tbsp	white flour
	clarified butter, for frying

Sauce

1 dl	cream
1 bunch	basil, finely chopped
¼ tsp	salt

How it's done

Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C. Warm the platter and plates.

Season the meat, place the thyme on top and tie with cooking string.

Heat the clarified butter in a wide-bottomed frying pan. Brown the meat all over for approx. 5 mins. Remove and place on the pre-warmed platter. Insert a meat thermometer into the thickest part of one of the fillets.

Cook at a low temperature in the centre of a preheated oven for approx. 1 1/2 hrs. The core temperature should be around 62°C. The meat can then be kept warm at 60 °C for up to 1 hr.

Gnocchi

Bring the milk and water to the boil, add the nutmeg and season with salt. Stir in the polenta, simmer for approx. 4 mins. over a very low heat, stirring occasionally to form a thick paste. Allow the polenta to cool a little, mix in the Sbrinz cheese and the flour. Spoon the mixture into a disposable piping bag. Heat a little clarified butter in a non-stick frying pan. Snip the tip off the piping bag and pipe little gnocchi straight into the pan, in batches. Fry for approx. 5 mins. Remove, keep warm.

Sauce

Beat the cream with the basil and salt until fluffy.

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