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Pork Wrapped in Parma Ham with Mascarpone, Sage and Black Pepper
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For this recipe buy the free-range pork tenderloin from the service meat counter, although tenderloin is also available pre-packed. An ideal dish for entertaining served with polenta mixed with Parmesan cheese.
To make pork in a pastry crust, heat 1tbsp oil in a frying pan and seal the tenderloins. Cut 375g packet Saxby's Ready Rolled Puff Pastry in half, place a tenderloin in the centre of each and brush the pastry edges with beaten egg. Divide 100g soft goat's cheese between the tenderloins and spread with pesto, made in a food processor from 3tbsp olive oil, 2tbsp each of freshly chopped basil, parsley and toasted chopped hazelnuts (or use ready made pesto). Fold the pastry to seal and brush with beaten egg. Bake as above for 20 minutes then reduce the heat to 180C, gas mark 4 for a further 20 minutes.
Typical values per serving:
This recipe was first published in November 1999.