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Roast Prosciutto-Wrapped Pork

Created by ImPat on April 26, 2019

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

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.