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.