Ingredients
- 1/4 cup mustard (wholegrain)
- 1200 kilograms pork loin (fillets, trimmed, 3 x 400 gram whole pork fillets specified - long lean skinny piece of pork usually weigh between 350 grams to 500 grams each)
- 200 grams prosciutto ham (15 slices specified)
- 18 sage leaves, fresh
- 1 tablespoon olive oil
- Steamed green beans, to serve
- Baby brussels sprouts, to serve
- Extra fresh sage leaves, to garnish
- FOR FIG & FENNEL GLAZE
- Fig & fennel paste (specified100 grams)
- 1/2 cup red wine
- 1 cup water
- 2 tablespoons bouillon powder (dry gravy powder (traditional Gravox brand)
- 1/3 cup fig preserves (royal fig spreadable fruit)
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Spread 1 tablespoon of mustard over fillets, tucking thin ends underneath.
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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.
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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.
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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.
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Step 5: Just before serving, add reserved cooking juices to glaze and reheat until hot.
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Step 6: Serve pork topped with glaze and sage leaves, with steamed beans and sprouts on the side.
We hope you enjoy this recipe!
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