Name: Pork fillet with sage and mascarpone sauce and little roasters
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 -600g pork tenderloin, fat and sinew removed; 12 sage leaves; freshly ground black pepper; 6 slice (80g) prosciutto (approx.); 300 gram small potatoes, halved; 2 tablespoon olive oil, to brush; Mascarpone sauce; 1/4 cup white wine; 2 shallots, roughly chopped; 1/3 cup chicken stock; 1 tablespoon wholegrain mustard; 1 teaspoon Dijon mustard; 2 tablespoon fresh sage leaves, chopped; 1/4 cup mascarpone; salt and freshly ground black pepper

Pork fillet with sage and mascarpone sauce and little roasters

This beautifully flavoured pork fillet recipe with sage and mascarpone sauce and little roasters is perfect served for a delicious weeknight family meal

Serves 4

Cook

40M

This recipe first appeared in Food magazine issue 85.

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Ingredients

500 -600g pork tenderloin, fat and sinew removed

12 sage leaves

freshly ground black pepper

6 slice (80g) prosciutto (approx.)

300 gram small potatoes, halved

2 tablespoon olive oil, to brush

Mascarpone sauce

1/4 cup white wine

2 shallots, roughly chopped

1/3 cup chicken stock

1 tablespoon wholegrain mustard

1 teaspoon Dijon mustard

2 tablespoon fresh sage leaves, chopped

1/4 cup mascarpone

salt and freshly ground black pepper

Method

1.Preheat the oven to 220°C fanbake and place a rack in the centre of the oven.

2.Tuck the thin end of the tenderloin underneath itself so the pork is one consistent thickness. Place the sage leaves at equal intervals along the top of the pork, then season with freshly ground black pepper. Take one piece of prosciutto and wrap it around the pork. Repeat with another slice of prosciutto, making sure to cover the sage leaves as you go. Continue to wrap the pork with prosciutto until all the sage leaves are covered.

3.Place the pork in the centre of an ovenproof pan or baking dish. Brush the top of the prosciutto-wrapped pork with olive oil and use the remaining oil to brush the sides of the pan.

4.Place the potato halves cut side down on either side of the pork. Don’t overload the pan, as the potatoes won’t brown so well. Season to taste.

5.Place the pork and potatoes in the preheated oven and cook for about 25 minutes, or until the internal temperature of the pork reads 65°C on a meat thermometer (the time may vary dependant on the size of your tenderloin). When the pork has reached temperature, remove from the oven.

6.Move the oven rack up, and turn the oven to the grill function. Grill the pork until the prosciutto has turned crisp and golden. Transfer the pork to a chopping board, cover loosely with tinfoil and set aside to rest for at least 5 minutes before serving. Remove the potatoes from the tray and set aside.

7.Meanwhile, to make the Mascarpone Sauce, place the pan with the cooking juices on the stove over a medium-high heat. Add the wine and shallots and, using a wooden spoon, scrape the bottom of the pan to loosen any browned bits from the roasting process. Cook until the shallots have softened and have taken on a golden colour, and the wine has mostly evaporated. Add the chicken stock, mustards, sage and mascarpone and cook until the volume has reduced by a third. Season to taste.

8.Serve slices of the pork with the potatoes and the Mascarpone Sauce.