On a recent trip to Boston, I stocked up on pork products at the wonderful Dunham’s on London road. Not only can I fill my freezer for a fraction of what it would cost where I live, but the quality is just fantastic. The counter groans with gorgeous hams, the best Lincolnshire sausages ever, freshly-baked Haslet, pork pies, sausage pies, chine, thick-cut bacon, chunky pork chops and properly prepared joints. It’s a busy place that keeps at least a half a dozen proper butchers in employment and they seem to know everyone who comes in. Boston may have been voted Britain’s second dullest town recently but you can buy VERY good produce there! Anyway, I rooted around in the freezer and liberated the pork tenderloin fillet I bought last week for tonight’s supper to make pancetta wrapped, fast roast pork – quick and tasty!
- 1 pork loin fillet
- 1 pack of proscuttio
- 1 heaped tsp Dijon mustard
- 1 tsp dried sage
- 20g grated Gruyere cheese
- Slice the loin fillet through the middle but not right through. Lay it between a couple of sheets of baking parchment and bang it firmly with the base of a heavy pan or a rolling pin to flatten it out.
- Layer the cheese, sage and mustard over each piece of pork. Fold the pork over to make it into a cylinder again.
- Wrap it with the slices of prosciutto so that every part of the loin is covered.
- Next, lay the pork on a baking tray lined with baking parchment to stop the meat sticking and fast roast it for about 25 minutes in a pre-heated oven at 225°C.
- Once cooked, let it rest for 5 minutes. The inside should be soft and moist, the outside crispy, the cheese in the middle melted. A little sticky juice will remain in the roasting dish – don’t waste it as it tastes amazing; just pour a little over each piece of pork once plated.
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