Categories: May

Ingredients

• 500g salad potatoes, such as Charlotte, halved if large
• 4.5 tbsp olive oil
• 1 large fresh rosemary sprig, leaves picked
• 4 garlic cloves, sliced
• 2 pork tenderloin fillets (about 750g in total), trimmed of excess fat
• 1 red onion, cut into wedges
• 4 slices prosciutto or Parma ham
• 100g rocket leaves
• 1.5 tbsp balsamic vinegar
• 1 tsp wholegrain mustard

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Par-boil the potatoes for 10 minutes, then drain and lightly crush.

2. Meanwhile, mix 2 tbsp oil with the rosemary leaves and garlic and brush a little all over the pork fillets. Heat a large frying pan over a medium-high heat. Add the pork and cook for 3-4 minutes, turning to brown all over. Remove, cover and set aside.
3. Toss the potatoes and onion with the remaining rosemary oil, then put in a roasting tin. Roast in the oven for 10 minutes. Add the pork to the tin and roast for a further 20 minutes. Scrunch up the prosciutto slices, add to the tin and cook for 5 minutes, or until the pork is just cooked and the prosciutto has crisped up.
4. Meanwhile, make the dressing by whisking the remaining oil, balsamic vinegar and mustard together in a small bowl. Season to taste.
5. Divide the rocket between plates, then spoon the potatoes and onions on top. Thickly slice the pork, add to the plates and drizzle with the dressing. Toss together and top with a crisp piece of prosciutto to serve.

Email to a friend | Print this recipe | Back