Prosciutto and sage pork fillet
Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.
- 40 mins cooking
- Serves 4
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Ingredients
Prosciutto and sage pork fillet
- 500 gram pork fillet
- 12 fresh sage leaves
- 8 slice prosciutto (90g)
- 1 tablespoon olive oil
- 800 gram potatoes, chopped coarsely
- 150 gram baby green beans, trimmed
- 1/4 cup (60ml) hot milk
- 20 gram butter
Method
Prosciutto and sage pork fillet
- 1Preheat oven to 220°C (200°C fan-forced).
- 2Cut a small piece of pork from the fillet for the toddler; cut remaining pork into four equal-sized pieces. Place three sage leaves over each large piece of pork; then wrap each in two slices of prosciutto.
- 3Heat oil in medium frying pan; cook all pork, until browned all over. Place pork on baking- paper-lined oven tray. Roast, in oven, about 10 minutes or until cooked as desired. Remove from oven; stand 5 minutes. Slice prosciutto-wrapped pork thickly; cut toddler's pork into bite-sized pieces.
- 4Meanwhile, boil, steam or microwave potato and beans, separately, until tender; drain. Push potato through sieve into large bowl; stir in milk and butter to make a smooth mash.
- 5Serve toddler's pork with a little of the potato mash and some of the beans.
- 6Divide remaining mash and beans onto serving plates, top with sliced pork; season to taste.
Notes
The pork can be prepared several hours ahead, ready for roasting. The mash is best made just before serving.