Name: Sage & prosciutto pork with rich mushroom ragout
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 3 pork tenderloins about 300g/10oz each; 18 slices prosciutto; 18 sage leaves; juice of 1 lemon; 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

Home
Recipes
Sage & prosciutto pork with rich mushroom ragout

Sage & prosciutto pork with rich mushroom ragout

Mary Cadogan

Save recipe

Serves 6

More effort

Prep: 50 mins - 1 hr

Cook: 25 mins - 30 mins

A star rating of 4.3 out of 5.6 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal357
fat18g
saturates5g
carbs4g
sugars0g
fibre1g
protein43g
salt1.77g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, March 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now