Recipe

Prosciutto and sage pork fillet

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

Nov 30, 1974 1:00pm
  • 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
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Cut 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.
  • 3
    Heat 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.
  • 4
    Meanwhile, 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.
  • 5
    Serve toddler's pork with a little of the potato mash and some of the beans.
  • 6
    Divide 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.

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