Pork fillet with sage and lardo

Name: pork fillet with sage and lardo
Cook time: 20 min
Total time: 75 min
Yield: 6
Cuisine: Italian
Ingredients: 7,5 g fresh sage leaf only the leaves; 900 g pork fillet natural, room temperature; 100 g lardo (Italian bacon)

Rolled pork fillet with sage and wrapped with Italian bacon.

Ingredients

100 g lardo (Italian bacon)

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 meat thermometer

Directions

Preheat the oven to 180 ° C.
Remove the net from the roulade. Put half the sage on the meat.
Cover the roulade for ⅔ with the lardo by overlapping the bacon and laying it on the sage. Leave the bottom free.
Wrap the supplied rubber bands around the roulade.
Place the remainder of the sage in the middle of the baking dish. Place the roulade with the bacon side up.
Bake the roulade in the middle of the oven for about 20 minutes.
Take the dish out of the oven and lower the temperature to 150 ° C.
Insert the meat thermometer into the meat, put the dish back into the oven and bake for another 25 minutes, until the meat has reached a core temperature of 62 ° C.
Put the roulade on a dish and leave covered for 10 minutes before cutting it.