The mix of salty prosciutto-wrapped pork and sweet pear and potato in this recipe is spot on. A few moments invested in preparation produces an impressive dish which can be served with salad leaves in summer or steamed green vegetables in winter.
Preparation time: 40 minutes
700g pork fillets
100g prosciutto, in thin slices
Small bunch of sage leaves
2 sweet potatoes
1/3 cup white wine
2 tbsp honey
2 tbsp balsamic vinegar
4 tbsp olive oil
salt and freshly ground black pepper to season
- Preheat the oven to 200C. Peel the pears and sweet potato. Core and quarter the pears, and slice the sweet potato longways into chunky chips.
- Mix together the white wine, honey, balsamic vinegar, and half the olive oil in jug. Lay the pears and sweet potato in the base of a lightly oiled baking tray and pour the liquid over them. Season with salt and pepper to taste and place into oven for 10 minutes.
- Place 3-5 sage leaves on each pork fillet and season with salt and pepper. Wrap fillets tightly with prosciutto. Heat a fry pan on high with remaining olive oil and cook the prosciutto-wrapped fillets for 5-7 minutes, turning, until lightly browned.
- Remove baking tray from oven and lay the pork fillets on top of the pears and sweet potatoes. Return to the oven for a further 10 minutes, or until cooked through.
- Remove baking tray from the oven and rest the pork, covered in foil, for 5 minutes before slicing with a sharp knife.
- Serve the sliced pork on top of the roasted fruit and vegetables.
- In summer, serve on a bed of baby English spinach leaves, drizzled with balsamic vinegar.
- For a warmer winter dish, serve with steamed broccoli, beans or other green vegetables, topped with a ladle full of the cooking juices.