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
Prepares: 4 servings
- Preparation time: 35 minutes
- Cooking time: 25 minutes
- 6 prosciutto slices
- 1 rosemary sprig
- 450g (1 lb) pork tenderloin fillet
- olive oil
- 675g (1 lb 8 oz) baby potatoes (about 12)
- 450g (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
- 90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
- ½ lemon
- 150ml (5 fl oz) dry white wine (⅔ cup)
- A flameproof roasting pan
- Preheat the oven to 200°C (400°F) (gas 6)
- Lay the prosciutto slices side by side, overlapping them slightly.
- Remove the leaves from the rosemary sprig and finely chop them. Sprinkle them over of the prosciutto and then lay the pork fillet on top. Wrap the prosciutto round the pork, then put in the pan, seam-side down. Drizzle a little olive oil over the top and spread to evenly coat the prosciutto.
- Roast for 25 minutes.
- Cut any of the larger potatoes in half to give an even size overall.
- 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 end of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.
- Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.
- Add the asparagus to the pan with the potatoes. Add a knob of butter and the chopped herbs and gently toss together 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 add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Add a squeeze of lemon juice and season.
- To serve, thinly slice the pork and divide between four plates. Then pour the sauce over the pork slices and serve with the vegetables.
Updated: October 26, 2017