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Monday, October 31, 2016

Simon Gault's Pork Fillet wrapped in Prosciutto

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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