Prosciutto wrapped pork fillet with roast pears and sweet potato

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. 

Serves: 4
Preparation time: 40 minutes
Difficulty: moderate


700g pork fillets
100g prosciutto, in thin slices
Small bunch of sage leaves
2 pears
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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove baking tray from the oven and rest the pork, covered in foil, for 5 minutes before slicing with a sharp knife.
  6. Serve the sliced pork on top of the roasted fruit and vegetables.

Serving suggestion

  • 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.