Ingredients
- 1x 100% NZ __pork fillet
- 12x semi-dried tomatoes
- 2 tbsp Italian rub
- 6x slices of prosciutto
- 100ml virgin olive oil
Method
Step 1
Preparing the __pork fillet
- Using a sharp knife, trim the fillet to remove the silver skin from the tail end of the fillet to the butt end.
- Cut the fillet length ways to open it then fill with the semi dried tomatoes.
- Lay 6 slices of prosciutto over lapping each other to form a sheet, onto a chopping board.
- Place the fillet onto the prosciutto and rub the Italian rub into the fillet. Roll the fillet in the prosciutto.
Step 2
Cooking the pork fillet
- Seal the pork in a hot pan with the olive oil, then place on a tray and cook in the oven at 185 degrees Celsius for 10 minutes, or until an internal temperature of 64 degrees is reached.
- Remove from the oven and rest for 5 minutes.
Step 3
Plating up
- Once rested, slice the fillet into as many pieces as required and place onto a serving plate.
- Garnish with a semi dried tomato and a drizzle of olive oil.
Note: Pork fillet makes an elegant dish for a dinner party but also can be roasted or grilled whole for a quick dinner, when sliced crosswise, achieving medallions which may be sautéed.
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