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
2 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
- 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.