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)
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
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
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.