Pork Fillet with Roast Crushed Baby Potatoes, Prosciutto and Balsamic Dressing

 

I’m halfway through my pregnancy and the first trimester pretty much obliterated my desire to cook! Last night I was desperate for some ‘proper’ and interesting food and found this recipe on the Taste website. It was very easy and pretty quick to make with a really fantastic result. The pork fillet turned out beautifully and tender and the combination of proscuitto, rocket, balsamic vinegar, whole grain mustard and red onion is such a winner.  My poor family have obviously been a bit deprived of tasty food and devoured it! I will definitely make this again! Its absolutely divine!  Enjoy!

 

2 tablespoons olive oil

Leaves from 1 large sprig rosemary

4 garlic cloves, sliced

750g piece pork fillet, trimmed

500g baby potatoes

1 red onion, cut into wedges

4 slices prosciutto

Rocket leaves, to serve

 

Balsamic dressing

2 1/2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 teaspoon grainy mustard

 

Method

• Preheat the oven to 190°C.
• Mix 1 tablespoon of the olive oil with the rosemary leaves and sliced garlic.
• Brush a little over the pork fillet.
• Par-boil the potatoes for 10 – 15 minutes, then drain and lightly crush. Toss the potatoes and onion wedges with the remaining garlic and rosemary oil, then place on a large baking tray and roast in the oven for 25 minutes, turning occasionally.
• Meanwhile, heat the remaining olive oil in a frying pan over medium-high heat. Add the pork filet and cook for 2-3 minutes, turning to brown all over.
• Season well with salt and pepper.
• Remove the pork and add to the baking tray with the potatoes and onion, and roast for the remaining cooking time (20 minutes). For the final 5 minutes, add the slices of prosciutto to the tray to crisp.
• While everything is cooking, make the dressing. Place the olive oil, balsamic and mustard in a jar and season with salt and pepper. Shake well.
• To serve, place some rocket onto each plate and divide the potatoes and onion among them. Slice the pork thickly, place on top and drizzle with the balsamic dressing. Place a shard of crisp prosciutto on top of each.

Serves 3 – 4

Recipe and photo from the Taste.au website.