A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.
Prosciutto Wrapped Pork with Herby Vegetables
- Preparation time: 35 minutes
- Cooking time: 30 minutes
- 6 prosciutto slices
- 1 rosemary sprig
- 450 g (1 lb) pork fillet/tenderloin
- olive oil
- 675 g (1 lb 8 oz) baby potatoes (about 12)
- 450 g (1 lb) asparagus (about 16 spears)
- knob of butter
- ½ tbsp fresh chives, finely chopped
- ½ tbsp fresh parsley, finely chopped
- ½ tbsp fresh mint, finely chopped
- 90 ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
- ½ lemon
- 150 ml (5 fl oz) dry white wine (⅔ cup)
- You will also need a flameproof roasting pan.
- Preheat the oven to 200°C (400°F) (gas 6)
- Lay the prosciutto slices side by side, overlapping them slightly.
- Next, remove the leaves from the rosemary sprig and finely chop. Then sprinkle the chopped rosemary over the prosciutto and lay the pork on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush all over with the olive oil to coat the prosciutto.
- Roast for 30 minutes.
- Meanwhile cut any of the larger potatoes in half to give an even overall size.
- Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.
- Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.
- Steam the asparagus until just tender, about 5 minutes.
- Add the asparagus to the pan with the potatoes. Then add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.
- Mix together the cream and the zest from the lemon and set to one side.
- When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.
- Meanwhile, put the roasting pan on the hob over a medium-high heat, and stir the wine into the juices left in the pan. Let it bubble until it has reduced by half.
- Now, turn down the heat and add the cream. Let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.
- To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.
Updated: June 25, 2019