Roast Prosciutto-Wrapped Pork

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"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"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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