2 fillets of pork - about 450-500g each
1 Bury black pudding ring - skin removed and pudding chopped into small pieces
10 slices of prosciutto
25ml olive oil
a serving of patatas bravas
Heat the oven to 180C
Lay a large piece of foil over a chopping board
Lay 5 slices of proscuitto overlapping along the long edge to the width of one of the fillets onto the foil
Place one fillets on top of the prosciutto
Make an incision the length of the fillet about 3/4 of the way through
Fill the cut area with some of the chopped black pudding
Fold the prosciutto around the circumference of the pork and then fold the foil tightly around to form a wrapped tube. Twist each end to seal
Repeat with the other fillet
Place the two wrapped fillets onto a baking tray into the oven for about 22-25 minutes.
Remove from the oven and allow to rest for at least 5 minutes.
Heat a large frying pan with a little olive oil. Remove the fillets from the foil into the hot pan and brown lightly on each side
Place the pork onto your chopping board and cut each fillet into about 8 pieces
Arrange the pork on top of patatas bravas
Garlic fine beans make a good side dish
Pork fillets are an absolute bargain when compared to beef fillet.
Quick enough for a mid-week meal but looks good enough for an easy dinner party dish
Pork no longer has to be cooked the way your mother did it. That is, very well done. Moist, still very slightly pink pork is perfectly safe to eat