A sophisticated roast with Mediterranean flavours is ideal served with a pungent olive paste.
500 g (1 lb) piece of lean pork fillet
small bunch fresh basil leaves, washed
2 tbsp freshly grated Parmesan
2 tbsp sun-dried tomato paste
6 thin slices prosciutto or Parma ham
1 tbsp olive oil
salt and pepper
small bunch fresh basil leaves, washed
2 tbsp freshly grated Parmesan
2 tbsp sun-dried tomato paste
6 thin slices prosciutto or Parma ham
1 tbsp olive oil
salt and pepper
Olive paste
125 g (4 oz) 2/3 cup pitted black olives
4 tbsp olive oil
2 garlic cloves, peeled
4 tbsp olive oil
2 garlic cloves, peeled
method
1. Trim away excess fat and membrane from the pork fillet. Slice the pork lengthways down the middle, taking care not to cut all the way through.
2. Open out the pork and season the inside. Lay the basil leaves down the centre. Mix the cheese and sun-dried tomato paste and spread on top of the basil.
3. Press the pork back together. Wrap the ham around the pork, overlapping, to cover. Place on a rack in a roasting tin, seamside down, and brush with olive oil. Bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 30-40 minutes depending on thickness until cooked through. Allow to stand for 10 minutes.
4. For the olive paste, place all the ingredients in a blender or food processor and blend until smooth. Alternatively, for a coarser paste, finely chop the olives and garlic and mix with the oil.
5. Drain the cooked pork and slice thinly to serve, accompanied with the olive paste and a salad.
2. Open out the pork and season the inside. Lay the basil leaves down the centre. Mix the cheese and sun-dried tomato paste and spread on top of the basil.
3. Press the pork back together. Wrap the ham around the pork, overlapping, to cover. Place on a rack in a roasting tin, seamside down, and brush with olive oil. Bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 30-40 minutes depending on thickness until cooked through. Allow to stand for 10 minutes.
4. For the olive paste, place all the ingredients in a blender or food processor and blend until smooth. Alternatively, for a coarser paste, finely chop the olives and garlic and mix with the oil.
5. Drain the cooked pork and slice thinly to serve, accompanied with the olive paste and a salad.
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