Parma Pork Fillet with Mushrooms in Marsala

Parma Pork Fillet with Mushrooms in Marsala

Ingredients

  • 150g button mushrooms, halved
  • 600g new potatoes
  • 450g pork fillet, in one piece, trimmed
  • 8 fresh sage leaves
  • 4 slices Parma ham, sliced in half lengthways
  • 1 tbsp olive oil
  • 100ml Marsala, or dry white wine
  • 100ml chicken stock
  • Freshly ground black pepper
  • 150g fine green beans, trimmed

Method

  1. Put the potatoes on to cook in a saucepan of lightly salted boiling water.
  2. Slice the pork fillet into 8 equal pieces. Lay them flat and place a sage leaf on top of each one. Wrap slices of Parma ham around the pork pieces to enclose the sage leaves.
  3. Heat the olive oil in a large frying pan and add the Parma-wrapped pork. Fry over a medium-high heat for 1-2 minutes, then turn over to seal and brown the other side for 1-2 more minutes.
  4. Add the Marsala or wine, let it bubble up for a moment, then add the stock and mushrooms. Reduce the heat and simmer for 8-10 minutes, turning the pork once and stirring the mushrooms.
  5. Meanwhile, cook the green beans for 4-5 minutes, until tender. Serve with the pork and new potatoes.

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