Name: Sage & prosciutto pork with rich mushroom ragout
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: 3 pork tenderloins , about 300g/10oz each -; 18 slices prosciutto -; 18 sage leaves -; Juice of 1 lemon -; 3 shallots -; 25g dried porcini mushrooms -; 2 tbsp olive oil -; 250g chestnut mushrooms , sliced -; 4 tbsp marsala or dry sherry -; 1 tbsp tomato purée -; 1 tbsp roughly chopped fresh flatleaf parsley -

Sage & prosciutto pork with rich mushroom ragout

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Sage & prosciutto pork with rich mushroom ragout

1. 3 pork tenderloins , about 300g/10oz each -

2. 18 slices prosciutto -

3. 18 sage leaves -

4. Juice of 1 lemon -

5. 3 shallots -

6. 25g dried porcini mushrooms -

7. 2 tbsp olive oil -

8. 250g chestnut mushrooms , sliced -

9. 4 tbsp marsala or dry sherry -

10. 1 tbsp tomato purée -

11. 1 tbsp roughly chopped fresh flatleaf parsley -

How to cook deliciously - Sage & prosciutto pork with rich mushroom ragout

1. Stage

Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.

2. Stage

Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.

3. Stage

Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.

4. Stage

On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.