Sage and Parma Ham Pork
Another pork and ham favourite, this recipe is inspired by a traditional Italian dish and is best served with spaghetti or linguine to hold the sauce better. It shouldn’t take longer than 30mins to prepare and cook, making it an ideal weekend lunch. Remember, you’ll need cling film at the ready to flatten the pork before cutting into two thin pieces.
Ingredients
250g/9oz pork fillet
10 sage leaves
4 slices Parma ham
150ml/5fl oz dry white wine
100ml vegetable stock
50ml crème fraiche (Spaghetti to serve)
Serves 2
Method
Preparation Time: 15 minutes
Cooking Time:15 minutes
- Preheat oven to 200⁰C fan, 210⁰c conventional, gas mark 6
- Flatten the pork between cling film. Then cut the fillet into 2 thin pieces
- Arrange three sage leaves over each piece of pork, then wrap two slices of Parma ham round each, twisting to secure at the top Place into a greased oven proof dish
- Then in a jug, mix together the wine, stock, crème fraiche and the remaining chopped sage leaves
- Pour over the meat and put in the oven for 15 minutes, until the pork is thoroughly cooked
- Serve with plain spaghetti