pork fillet with black pudding & prosciutto - serves 4

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