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

 

Pork Fillet with potatoes 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.

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