Sage & prosciutto pork with rich mushroom ragout
Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 50 - 1 hr
Cook 25 - 30 mins
- 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.
- 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.
- 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.
- 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.
Per serving
357 kcalories, protein 43g, carbohydrate 4g, fat 18 g, saturated fat 5g, fibre 1g, salt 1,77 g
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3135/
http://www.bbcgoodfood.com/recipes/3135/
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Ingredients
- 3 pork tenderloins , about 300g/10oz each
- 18 slices prosciutto
- 18 sage leaves
- juice of 1 lemon
For the sauce
- 3 shallots
- 25g dried porcini mushrooms
- 2 tbsp olive oil
- 250g chestnut mushrooms , sliced
- 4 tbsp Marsala or dry sherry
- 1 tbsp tomato purée
- 1 tbsp roughly chopped fresh flatleaf parsley
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 50 - 1 hr
Cook 25 - 30 mins
Ingredients
- 3 pork tenderloins , about 300g/10oz each
- 18 slices prosciutto
- 18 sage leaves
- juice of 1 lemon
For the sauce
- 3 shallots
- 25g dried porcini mushrooms
- 2 tbsp olive oil
- 250g chestnut mushrooms , sliced
- 4 tbsp Marsala or dry sherry
- 1 tbsp tomato purée
- 1 tbsp roughly chopped fresh flatleaf parsley
Per serving
357 kcalories, protein 43g, carbohydrate 4g, fat 18 g, saturated fat 5g, fibre 1g, salt 1,77 g
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20 November 2007
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