Preparation time: 20 minutes
Cooking time: 40 minutes
2 pork fillets
2 x 60g (2½oz) packs Parma ham
bunch fresh sage
25g (1oz) butter
2 tbsp olive oil
200ml (7fl oz) Marsala wine
150ml (5fl oz) hot light chicken stock
4 garlic cloves
4 tbsp double cream
1 Preheat the oven to 190°C/R5. Trim any sinew off the fillets using a very sharp knife and set aside. Lay half of the Parma ham on a chopping board so that the slices overlap. Place a fillet on top and wrap ham slices tightly around the fillet. Using butchers’ string tie the Parma ham in place at regular intervals along the length of the fillet. Tuck some sprigs of sage under the string and set aside. Repeat with the other fillet.
2 Heat the butter and oil in a large non-stick frying pan and fry the pork off, turning occasionally until nicely browned all over. Once browned transfer to a roasting tin. Add the Marsala to the pan and bubble rapidly for just a minute, add the stock, bring to the boil and then pour over the pork. Roast for 30-40 minutes until cooked through, basting occasionally as you go. Remove the fillets from the pan, keep warm and allow to rest while you make the sauce.
3 Place the roasting tin on the hob and bubble for 5 minutes. Add the cream, bubble a little longer and check the seasoning. Thickly slice the pork and serve drizzled with the creamy sauce.
Make sure your roasting tin is a snug fit or all of those lovely juices and stock will cook away to nothing…