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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep17 - Prosciutto-Wrapped Pork Fillet with Potato Purée


Team:Chris & Cookie

Prep:25 mins

Cook:1½hours

Serves:4

 

INGREDIENTS

1 bunch Dutch carrots

2 tbs olive oil

Salt and pepper, to season

100g (2/3 cup) raisins

50ml dry white wine

1kg pork fillet

12 slices prosciutto

1kg white potatoes, chopped

50g butter

100ml cream

Steamed brussels sprouts, to serve

 

Jus

1 litre (4 cups) chicken stock

2 tbs honey

¼bunch sage

 

METHOD

  1. Preheat oven to 180C.
  2. Place carrots on an oven tray, then drizzle with half the oil and season. Roast, turning halfway, for 40 minutes or until tender and caramelised.
  3. Meanwhile, place raisins, wine and 100ml water in a small saucepan over medium heat and simmer, stirring occasionally, for 10 minutes or until liquid reduces and raisins are plump. Season, then transfer to a bowl to cool.
  4. To make jus, stir stock, honey and sage in a medium saucepan over medium heat until honey dissolves. Simmer for 20 minutes or until thickened and reduced to a quarter. Strain, discarding sage leaves. Season.  
  5. Cut pork into 12 5cm-thick slices. Season well. Wrap each piece of pork in 1 slice of prosciutto.
  6. Heat remaining oil in a large frying pan over medium heat. Add pork slices and cook, turning, for 3 minutes on each side or until browned all over and almost cooked through. Transfer to a warm plate and set aside, lightly covered with foil, for 10 minutes to rest.
  7. Place potatoes in a saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and allow steam to evaporate. Return to saucepan and mash over low heat until smooth and water has evaporated. Pass through a drum sieve.
  8. Add butter and cream and beat with a wooden spoon to combine. Season well with salt and white pepper.
  9. Divide potato purée among serving plates and top with pork slices. Add roasted carrots, brussels sprouts and raisin jam to the side. Spoon over jus to serve.

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