This roasted pork fillet wrapped in prosciutto is such a simple recipe. Very tasty and very juicy. If cooked right ????. Haha. Just 3 ingredients and no frying pan needed whatever. Healthy and lean and very little fat. What more can you want for a great midweek dinner?
For those of you who don’t know, the pork fillet cut is actually the equivalent to the beef fillet or tenderloin. It’s the leanest and tenderest cut of meat. Note, however, it’s also very easy to overcook and become dry and chewy.
This is where the pork fillet come from.
So, on to making this lovely meat dish…
1. Prepare the pork fillet
You should be able to get the whole pork fillet from your local butcher, or even your main supermarket. It’s quite a common cut. If not readily available, however, your local butcher will definitely be able to order one within a day or two.
The first thing to do is to check there is no outstanding sinew on the fillet. This is a thin white layer of gristle and should be removed. Normally, this will already be cut off but just check and trim and bits you see.
2. Prepare the prosciutto
You will be rolling a layer of the prosciutto around the whole fillet. To do this, lay a piece of kitchen film larger than the fillet on your work surface and lay the prosciutto over the film to the same width as the fillet.
Overlap the prosciutto so there are no gaps. If you end up having some prosciutto left over just eat it. It’s fantastic!!
3. Prepare and roll the pork fillet
Take the pork fillet and season with Maldons sea salt and black pepper all over. Then lay it on the prosciutto.
You could roll it just like this but I smothered mine with Dijon Mustard. You could use English or grain mustard if you prefer. Or even be fancy and make a mushroom duxelles! More on that in another post.
Once the mustard is added simply roll the film with the prosciutto around the pork.
If you have time, leave in the in the fridge for an hour but you don’t have to. The only advantage is that the chilling will make the prosciutto stick to the pork and be easier when you remove the film. Either way, remove the film when ready to cook and lay on a roasting tray.
4. Roast and serve the fillet of pork
Place the pork in a pre-heated oven 200C / 180C Fan and roast for 18 minutes. Then check the centre of the thickest part of the pork with a cooking thermometer. Providing the temperature is above 63C the pork is cooked. If cooler than this leave in the oven for another 5 minutes and check again.
Once roasted, leave the pork fillet to rest for 10 minutes and then slice and serve. I served ours with a garnish of watercress and a romantic tomato rose.
I also made a cheesy dauphinoise potato to go with it.
If you would like to know how to make the dauphinoise potatoes or the tomato roses just click either of the photographs below.
OK, my Fine Foodie Followers, that’s it for now. I do hope you enjoyed this fillet of pork wrapped in prosciutto recipe and give it a go yourselves. If you do I’d love to know how you get on. Just drop me a line with any comments or questions using the section below.
As always, many thanks for reading and until next time… Steve.
Pork fillet smothered in Dijon mustard and coated in prosciutto. Tender and juicy pork fillet. This is a wonderfully tasty pork dish. Very easy to make with only 3 ingredients and ready in 30 minutes. Low fat and healthy pork. Yum!
- 1 whole pork fillet
- Dijon mustard
- 10 slices of prosciutto
First, as always, get all of the ingredients together.
Next, lay the pork fillet out and trim any sinew on the top of the fillet.
Now, lay a large strip of kitchen film on to your worktop and lay the prosciutto across the film.
Lay the pork fillet over the prosciutto and season the pork fillet. Then smother the fillet with Dijon mustard and roll the ham over the pork fillet.
Next, unravel the fillet wrapped in prosciutto an lay on a roasting tray. Roast in a pre-heated oven at 200C / 18C Fan for 25 minutes. Once roasted remove from the oven and let rest for 10 minutes.
Once rested, slice the fillet and serve with garnish and seasonal vegetables. Yum!