{"id":2729,"date":"2025-01-31T10:44:04","date_gmt":"2025-01-31T10:44:04","guid":{"rendered":"https:\/\/paderis.gr\/?p=2729"},"modified":"2025-10-10T10:38:24","modified_gmt":"2025-10-10T08:38:24","slug":"prosciutto-cotto-salsa-charoupomelo","status":"publish","type":"post","link":"https:\/\/www.paderis.gr\/en\/pork-fillet-with-prosciutto-cotto-and-carob-syrup-sage-sauce-by-chef-konstantinos-koveos\/","title":{"rendered":"Pork fillet with Prosciutto Cotto and Carob Syrup & Sage Sauce By Chef Konstantinos Koveos"},"content":{"rendered":"<p>Ingredients<\/p>\n<p>For the fillet:<\/p>\n<ul>\n<li>1 pork fillet<\/li>\n<li>3 slices of Prosciutto Cotto Paderis<\/li>\n<li>A little butter<\/li>\n<li>Salt &amp; pepper<\/li>\n<\/ul>\n<p>For the sauce:<\/p>\n<ul>\n<li>1 onion, roughly chopped<\/li>\n<li>1 garlic clove<\/li>\n<li>1 carrot, roughly chopped<\/li>\n<li>Whole allspice berries<\/li>\n<li>1 star anise<\/li>\n<li>50ml red wine<\/li>\n<li>2-3 sage leaves<\/li>\n<li>100ml demi-glace sauce<\/li>\n<li>2 tbsp carob syrup<\/li>\n<li>20g butter<\/li>\n<li>Salt &amp; pepper<\/li>\n<\/ul>\n<p>Method<\/p>\n<p>Preparing the sauce:<\/p>\n<p>Heat the butter in a saucepan and add the vegetables and spices. Saut\u00e9 for 4-5 minutes until they gain some colour.<br \/>\nDeglaze with the red wine and allow it to evaporate. Add the demi-glace sauce and sage leaves.<br \/>\nLet it simmer on low heat for 10-15 minutes. Once ready, season with salt and pepper, stir in the carob syrup, and strain through a fine sieve for a smooth texture.<\/p>\n<p>Preparing the fillet:<\/p>\n<p>Trim the fillet to remove any sinew. Season with salt and pepper.<br \/>\nLay the Prosciutto Cotto slices on a work surface and wrap them around the fillet.<br \/>\nHeat butter in a pan and sear the fillet on all sides until golden brown.<br \/>\nFinish cooking in the oven at 150\u00b0C for approximately 20 minutes.<br \/>\nRemove from the oven and let it rest before slicing.<\/p>\n<p>Plating<\/p>\n<p>Slice the fillet and serve with the sauce drizzled over and around the meat. Pair with mashed potatoes and buttered carrots for a perfect combination.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the fillet: 1 pork fillet 3 slices of Prosciutto Cotto Paderis A little butter Salt &amp; pepper For the sauce: 1 onion, roughly chopped 1 garlic clove 1 carrot, roughly chopped Whole allspice berries 1 star anise 50ml red wine 2-3 sage leaves 100ml demi-glace sauce 2 tbsp carob syrup 20g butter Salt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2730,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pgc_sgb_lightbox_settings":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-2729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - 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fillet: 1 pork fillet 3 slices of Prosciutto Cotto Paderis A little butter Salt &amp; pepper For the sauce: 1 onion, roughly chopped 1 garlic clove 1 carrot, roughly chopped Whole allspice berries 1 star anise 50ml red wine 2-3 sage leaves 100ml demi-glace sauce 2 tbsp carob syrup 20g butter Salt&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.paderis.gr\/en\/pork-fillet-with-prosciutto-cotto-and-carob-syrup-sage-sauce-by-chef-konstantinos-koveos\/\" \/>\n<meta property=\"og:site_name\" content=\"\u0395\u03ba\u03bb\u03b5\u03ba\u03c4\u03ac \u0391\u03bb\u03bb\u03b1\u03bd\u03c4\u03b9\u03ba\u03ac \u03a0\u03b1\u03bd\u03c4\u03ad\u03c1\u03b7\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/eklekta.allantika.paderis\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-01-31T10:44:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-10T08:38:24+00:00\" \/>\n<meta property=\"og:image\" 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