Pork Tenderloin Wrapped in Spinach with Morel Jus

For the spinach mixture, sauté shallots and garlic in butter. Add spinach, steam, season, chill. Whisk sausage meat underneath.

Season fillet, fry in clarified butter all around for 4#5 min, remove. Coat all around with mustard.

Squeeze pork net well, spread out on a parchment paper. Spread one third of spinach mixture evenly on it according to the length of the fillet. Place fillet on top, spread with remaining amount. Enclose well with the net. Place in an ovenproof dish. Drizzle with clarified butter.

Roast in the lower part of the oven heated to 220 degrees for ten minutes. Then reduce temperature to 180 degrees, add wine or possibly soup, finish roasting in about 45 minutes. From time to time baste with liquid.

For the morel jus, sauté shallots in butter in a pan. Add morels, steam for 4# five minutes, remove, cool. Deglaze pan with wine and/or stock, boil to 2 dl. Add morels, juice of one lemon and perhaps cognac. Shortly before serving, add butter in portions to hot jus, stirring. Add parsley, season to taste.

Cut fillet into pieces, arrange with a little jus on warm plates. Serve the rest of the jus with it.

Preparation The fillet can be packed 1/2 day in advance. Cover and keep in refrigerator. Remove fillet from refrigerator 1 hour before browning in stove.

Prepare morel jus 1/2 day in advance (without butter). Just before serving

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