Roast dinner with parma ham wrapped pork

Parma Ham Wrapped Pork Tenderloin with Rosemary Roast Potatoes, Asparagus and A Port Gravy

Christopher: ‘We love a good roast, and this has to be one of the best so far. I’ve put a nice Italian twist on a classic roast.

The combination of garlic, basil, rosemary and the port make this a flavoursome and beautifully rich dish. The only thing I could think of to make a succulent pork tenderloin better was to wrap it in more pork, and my gosh it worked well. This meal made Zoë proclaim that this was my best roast ever, and I make ALOT of roasts. The actual wrapping of the pork does take a little patience and delicate hands (Zoë helped here) but trust me it is worth it….’

This roast dinner takes: 2 hours (if you want deliciously crispy spuds)

The best roast ever
The best roast ever

Get it:

One pork tenderloin fillet

Around ten slices on Parma ham

Six cloves of garlic, crushed

Enough fresh basil leaves to fully cover the pork, plus a handful extra for the veg

Four large Maris Piper potatoes, peeled and cut into small chunks 

A few sprigs of rosemary, roughly chopped

Around ten asparagus spears, trimmed

One cup of frozen peas

Two large handfuls of spinach

Two knobs of butter

Half a cup of port

One beef stock cube

Salt and pepper

Two tablespoons of vegetable oil

A drizzle of olive oil

Parma Ham and Basil Wrapped Pork Tenderloin
Parma Ham and Basil Wrapped Pork Tenderloin

Make it: 

1. With a skewer poke a series of holes all over the pork. Rub with salt, pepper and half the garlic. Wrap in a layer of basil and a layer of Parma ham. The best way to do this lay out the ham on a chopping board or clean surface, place basil leaves on top then lay the pork in the middle, lift up the sides of the ham and wrap.

2. Preheat the oven to 180 degrees. Bring a large saucepan of salted water to boil, add the potatoes and simmer for around 5 minutes. Remove and leave to steam dry in a colander. Keep some of the water for later

3. Place a large oven dish with the vegetable oil in the oven for a few minutes. Remove and add the potatoes ensure that none of them are touching.  Add in the remaining garlic and the rosemary, season to taste. Roast for 1 1/2 to 2 hours, turning to ensure even cooking

4. Place the pork in an oven dish and cook for 30 minutes

5. In yet another oven dish, wrap the asparagus in foil. Season with plenty of salt and pepper and drizzle over the olive oil. Roast for 20 minutes

6.  Remove the pork from the oven and leave to rest covered for at least ten minutes. Pour the juices into a saucepan, add a knob of butter, water from potatoes, the port and a stock cube. Bring to boil and simmer for around ten minutes to make a gravy – add flour to thicken if needed

7. Cook the frozen peas for around 5 minutes in boiling water. Drain away the water and add a knob of butter along with the spinach and asparagus and remaining basil. Stir through, season and cover. The spinach should be nice and wilted.

9. Slice the pork and serve with potatoes and greens 

Roast dinner with parma ham wrapped pork
Roast Dinner for Two

This roast dinner serves:

4-6 people looking to up their roast game.

Can you remember your best ever roast? Tell us what made it so great in the comments below.

#BandBRecipes

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