Sage & prosciutto pork with rich mushroom ragout

Sage & prosciutto pork with rich mushroom ragout

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 50 mins - 1 hr Cook: 25 mins - 30 mins

More effort

Serves 6
Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal357
  • fat18g
  • saturates5g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein43g
  • salt1.77g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 pork tenderloins, about 300g/10oz each
  • 18 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 18 sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the sauce

  • 3 shallots
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 25g dried porcini mushrooms
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g chestnut mushrooms, sliced
  • 4 tbsp marsala or dry sherry
  • 1 tbsp tomato purée
  • 1 tbsp roughly chopped fresh flatleaf parsley

Method

  1. Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.

  2. Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.

  3. Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.

  4. On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

catie74's picture

Delicious. Served with wet polenta with parmesan

fiberb's picture
5

Delicious, easy to prepare recipe. When i don't have dried porcini i use some concentrated stock from a (mushroom) tablet. Lovely with roasted potatoes, peas and roasted tomatoes.
A favourite in our family.

bdarobin's picture
3

Perfect when having guests, as most of the meal can be done ahead. Served with a Tomato and Squash Gratin (NYTimes)

teskey's picture
5

Very tasty and all my guests agreed. I couldnt get chestnut mushrooms but used oyster and crimini (in Canada) instead and it worked really well. I didnt leave enough time in hosting and didnt rest the meat and i think it might have benefitted but all in all i would definately do it again.

teskey's picture
5

Very tasty and all my guests agreed. I couldnt get chestnut mushrooms but used oyster and crimini (in Canada) instead and it worked really well. I didnt leave enough time in hosting and didnt rest the meat and i think it might have benefitted but all in all i would definately do it again.

katycooks's picture
4

I'm surprised this has so few ratings. It was absolutely delicious. I don't think the picture really does it justice. I sliced the pork to show off the pretty spiral effect you get with the sage. I roasted the pork for 30 minutes and then rested it. It was perfectly moist and the sage really added flavour. As Moosepup mentioned, the mushroom ragout looked decidedly unpromising until the very end, but it was perfect with the pork. I served it with mashed potato and peas. It's great that you can do this one in separate stages. I didn't start it a day before as in the recipe - the pork was chilled for about 2 hours before I put it in the oven. So it's very flexible - making it great for entertaining. A definite winner!

moosepup79's picture
4

Cooked this for a dinner party with the in-laws. Very tasty, but you do need to be careful not to overcook the pork. The mushroom ragout looks particularly unpromising until the dish comes together, but it all turns out well in the end!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…