Place the tenderloins in a small roasting tin and roast in a preheated oven 200ºC, gas mark 6, for 30 minutes. Finally put the pork on top of the sage. Oh yes, don’t forget to remove the cocktail sticks. Preheat the oven to 180°C/fan160°C/gas 4. *If you find you have extra slices of Parma ham left over they can be pressed into service as a first course served with fresh figs which have been cut across the top with a criss-cross incision, squeezed open gently to form a pocket or bowl into which you pour in a little liquid honey. Pop into the hot oven and cook for approximately 20 minutes. Carefully wrap the fillet in the ham, at an angle so that the whole fillet is wrapped in its blanket of ham. For this recipe buy the free-range pork tenderloin from the service meat counter, although tenderloin is also available pre-packed. Stir until well combined and heated through. It's usually thinly sliced, and can be eaten as a starter, in sandwiches, or used in cooking. Overlap each slice of ham slightly to make it appear to be one long piece of ham so to speak. With a small sharp knife make several incisions into the fillet (not too deep) and insert a slice of garlic into each pocket. Click here for more information about health and nutrition. (. If you'd like to comment further on this recipe you can do so in the We, along with a gang of friends, had been invited to spend Saturday celebrating our chum Mike’s birthday in Cookham at the Let’s Rock the Moor retro festival. Change ), You are commenting using your Facebook account. Select 4 sage leaves and place on top of the fillet, slightly apart, and secure each leaf with a cocktail stick. Then smother the fillet with Dijon mustard and roll the ham over the pork fillet. We use cookies to provide you with a better service on our websites. Wrap the pork around with the ham completely. Customer comment customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. After that check to see that the juices run clear and if they do your pork will be ready. 3 Put the basil leaves on top and scatter over the garlic. Fill the pockets with half of the mascarpone mixture, then wrap the pork with Parma ham. 2 Lay the slices of Parma ham next to each other, with the long sides slightly overlapping. This version doubles down on the pork by stuffing it with prosciutto along with the cheese. Heat a little oil in a large frying pan, then fry the wrapped steaks over a medium heat for 5 minutes on each side, adding the vinegar for the final 3 minutes to glaze. ( Log Out / Select a roasting tin that will accommodate the fillets and line with cooking foil. My sauce features shallots, cooked with both grainy and dijon mustard, chicken stock and some chopped sage, finished with just a … Roast in a pre-heated oven at 200C / … Remove plastic wrap. I cooked the dish this evening having, by chance, a piece of pork fillet in the ‘fridge which needed attention! Arrange about 6 sage leaves over tenderloin. It's not unusual to find a Parmigiano-Reggiano-stuffed roasted pork tenderloin like this served at special family celebrations in the Italian province of Parma, but it's often made with beef. Pork and Parma ham roast was a resounding success. 4 Lay the pork across the ham, then roll it up so the pork is completely enclosed, with the ends of the ham underneath. As there will be very little by way of natural juices from the pork I would suggest you serve apple sauce along with it. The fillet, rested, and ready for slicing. Thank you for rating this recipe. Cut 375g packet Saxby's Ready Rolled Puff Pastry in half, place a tenderloin in the centre of each and brush the pastry edges with beaten egg. To accompany this dish you could serve potatoes roasted with garlic and rosemary (see next post). Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. I’ll post the recipe as soon as figs come into season – maybe my lovely friend and neighbour, Joy, will have a bumper crop this summer – Kent figs are delish! Wrap each fillet in the parma ham and cover it completely using 4-5 slices per fillet. Once you are happy that the pork is cooked cover with the foil and let the fillets rest for 10-15 minutes in a warm place. So easy to do and utterly delicious. This recipe was first published in November 1999. Cut the pork into slices, pour the sauce over the top and garnish with sage leaves. Caramelised carrots would go nicely as well, so too steamed stem broccoli. In a small bowl, mix together the mascarpone, lemon rind, sage and seasoning. 8-10 slices of Parma ham (4-5 per fillet and dependent upon the size and thickness of the fillets you’ve chosen have a few extra slices handy in case they are needed*). During breakfast yesterday Kate mentioned that her brother was coming to lunch and she didn’t know what to cook though Kate did think she would like to cook pork and asked for suggestions. Fill the pockets with half of the mascarpone mixture, then wrap the pork with Parma ham. on your browser, you can place your order by contacting our Oh yes, you could also plop a dollop of crème fraîche alongside! Customer Sales and Support Centre by free phone on 0800 1 88884 or Everyone loved it. To make pork in a pastry crust, heat 1tbsp oil in a frying pan and seal the tenderloins. Change ). You can certainly use Italian prosciutto, but consider cured American hams like La Quercia's Tamworth Prosciutto. 7. To cook the pork: Heat a frying pan to a medium heat. Thanks Jules. An ideal dish for entertaining served with polenta mixed with Parmesan cheese. Season the pork steaks well, then wrap each with 2 Parma ham slices. 5 Transfer to a roasting tin. Sorry, your blog cannot share posts by email. is not enabled on your browser. Pat the pork fillets dry with kitchen paper and remove, carefully, any silvery tissue on the surface of the fillet. Wrap with the Parma ham, then tightly with the cling film. Remove the tenderloins and allow to stand while making the sauce. Remove the clingfilm and season the pork with salt and pepper. Scrummy. You are free to manage this via your browser setting at any time. I will be giving that a try next time I cook pork fillets. After 20 minutes remove from the oven and open the foil and put the pork back into the oven for another 5 to 10 minutes. So, for you Kate, here is the recipe. ( Log Out / Cut each piece in half to make 4 pieces/ Heat a large frying pan, pour in another tablespoon of oil, ass the wrapped pork fillets and cook until they are lightly browned all over, turning occasionally. Bake as above for 20 minutes then reduce the heat to 180C, gas mark 4 for a further 20 minutes. Sounds lovely and so straight forward. Pork fillet wrapped, at an angle, in the Parma ham. When ready to serve slice the fillets in even, thick slices. section on the bottom of the page. 8. In a small bowl, mix together the mascarpone, lemon rind, sage and seasoning. by email at Next, unravel the fillet wrapped in prosciutto an lay on a roasting tray. Cut incisions along the pork tenderloins, approximately 1.25cm apart, from the top to the bottom, but do not cut all the way through. Heat the remaining oil in the frying pan and cook the pork (seam side down) for a couple of minutes, then turn over and cook on each side until the ham is lightly coloured. On a chopping board or flat surface carefully place slices of Parma ham to accommodate the fillet. Divide 100g soft goat's cheese between the tenderloins and spread with pesto, made in a food processor from 3tbsp olive oil, 2tbsp each of freshly chopped basil, parsley and toasted chopped hazelnuts (or use ready made pesto).
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