Roast Prosciutto-Wrapped Pork
"From our weekday newspaper The West Australian. Times are estimated. NOTE - full name of recipe is Roast Prosciutto-Wrapped Pork With Fig and Fennel Glaze"
Ingredients
Nutritional
- Serving Size: 1 (200175.6 g)
- Calories 392136.3
- Total Fat - 18290.7 g
- Saturated Fat - 6330.8 g
- Cholesterol - 146444.9 mg
- Sodium - 89154.8 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 0.9 g
- Sugars - 5.3 g
- Protein - 53240 g
- Calcium - 14082.9 mg
- Iron - 1262.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 1272 mg
Step by Step Method
Step 1
Spread 1 tablespoon of mustard over fillets, tucking thin ends underneath.
Step 2
Place 5 slices prosciutto side-by- side, vertically, on a clean board and then top with 6 sage leaves and place 1 fillet horizontally across one end and then roll up in prosciutto and repeat with remaining prosciutto, sage and fillets and place on a large oven tray and brush all over with oil.
Step 3
Cook in a hot oven (200C) for about 25 to 30 minutes, or until tender, remove. Rest pork and loosely covered with foil, for 5 minutes and reserve any cooking juices before thickly slicing pork.
Step 4
Meanwhile, to make the glaze, place all ingredients in a medium saucepan and stir over a medium heat until combined and smooth and then bring to boil and gently boil, uncovered, for about 8 minutes, or until thickened and then set aside.
Step 5
Just before serving, add reserved cooking juices to glaze and reheat until hot.
Step 6
Serve pork topped with glaze and sage leaves, with steamed beans and sprouts on the side.
Tips
No special items needed.