Pork Fillet in Strawberry Sauce and Scallions

Tie each slice of fillet with kitchen twine, so it will maintain a regular shape while browning. Season the meat with salt and peppercorns, using sparingly so as not to overpower the delicate flavor of the strawberry sauce. Prepare the roasting herbs as well, keeping them ready for cooking.

Heat one skillet of iron until it is very hot, without adding the sauce yet. The surface must reach a temperature sufficient to brown the meat quickly: when the fillet enters skillet It should produce a clear hiss and begin to brown, without immediately releasing liquid.

Place the fillets in the skillet Add the herbs to a simmering pan and brown them on all sides. Turn them over when the surface appears browned and evenly browned, avoiding constant movement: the crust should be golden brown and the herbs' aromas should be evident. Cook to the desired temperature and keep warm.

Collect the remaining sauce in the skillet cooking, preserving the aromatic residues of the meat. Transfer the stock to the skillet intended for the sauce: the adhering parts and juices will serve to intensify the flavour of the strawberry cream and scallions, without adding any other unforeseen liquids.

Delete unused parts of the scallions and use only the heart. Cut it finely, to promote quick and even cooking. A thin cut will allow the scallions to soften without leaving large pieces in the sauce, which should be smooth and easy to coat.

Clean the strawberries and cut them into even pieces. Keep them small so they can fall apart along with the scallions During cooking, the fruit should lose its initial consistency and release its aroma, without being left too long. on the heat until it becomes dry.

Pour the extra virgin olive oil into the skillet with the recovered bottom, then join the scallions and strawberries. Gently sauté as soon as over medium heat, stirring until the scallions They become soft and the strawberries fall apart. Continue until you obtain a smooth, fragrant cream thick enough to coat the back of a spoon.

Remove the string from the fillets and arrange them on plates. Pour the strawberry cream and scallions on the meat, distributing it evenly to obtain a complete coating. Serve immediately with a garnish of tender chard greens of the field seasoned only with oil: the sauce must remain hot and creamy, while the tender chard greens they must retain freshness and consistency.