Pork tenderloin wrapped in Parma Ham

I’ve always been a bit wary of cooking pork for other people because it is so easy to over cook and then it’s dry, tough and ‘orrible and if, like me, you have always tried (not always succeeded) to cook something new and interesting for your friends when they come over – they aren’t going to want to come over again if you cock-up the main course dish… So, no pressure there then.

I was surfing around the BBC Good Food website and found something that I thought might be good, so the recipe below is loosely based on something I saw on the BBC GF website – but I’ve done it my way.

Apologies for the photography in this post – it’s not great!

Serves 4

1 pork tenderloin
2 packets of prosciutto
1/2 cox apple
4 tbsp fresh thyme

  • Pre-heat the oven to 190 degrees
  • Lay the tenderloin out on a clean board and, using a sharp knife slice lengthways down the middle making sure you don’t go all the way through
  • Fold it out so it is butterflied
  • Finely chop the thyme,this needs to be fine as no one likes to get herbs stuck in their teeth at smart dinners; it just looks silly
  • Sprinkle the thyme liberally over the butterflied tenderloin
  • Peel and finely slice the apple and place the slices in 2 lines lengthways along. the tenderloin

  • Carefully roll up the loin and place at the top of your board
  • Lay out the prosciutto below the loin trying to get the pieces over-lapping

  • Lift the loin onto the prosciutto taking care to put the ‘top’ where the ‘top’ of the ham will be i.e make sure the bit that needs to look pretty does

  • Lay it on some tin foil on a baking tray and place in the oven for 30 minutes
  • Take it out and let it rest for 5 ish minutes

  • Slice on an angle and serve
  • Best served with basmati rice and savoy cabbage

I served this with a red wine and mushroom sauce which was only ok – I would recommend a creamy mushroom sauce with lots of thyme. The best way to do this would be to get a small pot of double cream and a packet of chestnut mushrooms, a knob of butter, a small garlic clove and lots of thyme fresh thyme. Chop up the mushrooms as small as yon want (I would ‘finely’ chop them). In a small saucepan melt the butter, add the mushrooms, garlic and thyme and fry the lot off for 5 minutes so the mushrooms let all their juice out and shrink, add the cream and some vegetable stock, bring to the boil. Simmer for 10 minutes, season with pepper.

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