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12 long sprigs of oregano
12 paper-thin slices of prosciutto, folded
in half lengthways
4 pork fillets (200g/ 7oz each), trimmed
2 tbsp oil
125ml white wine
185ml chicken stock
2 tbsp Worcestershire sauce |
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Method :
Preheat the
oven to 180C (350F/ Gas 4). Carefully wrap three sprigs of oregano and
three slices of prosciutto alternately around each pork fillet, securing
it with toothpicks if required. Heat the oil in a non-stick frying pan,
add the pork and cook over high heat, turning to brown. Transfer to an
oven tray and bake for 10-15 minutes, or until the fillets are cooked
through. Add the white wine to the frying pan and bring it to the boil,
scraping the bottom of the pan to remove any sediment. Add the chicken
stock and Worcestershire sauce and boil for 5 minutes, or until the
sauce has reduced by half. To serve, remove the toothpicks and slice
each pork fillet on the diagonal into 2cm (3/4 inch) thick slices.
Arrange the pork slices on four serving plates, then pour the sauce over
them. Accompany with mashed potato and steamed green vegetables.
Note : Apple
sauce also goes perfectly with pork. Peel and core 4 green apples, then
roughly chop the flesh. Place the flesh in a pan with 1 tbsp caster
(superfine) sugar, 125ml water, 2 whole cloves and 1 cinnamon stick. Cover
and simmer for 10 minutes, or until soft. Remove from heat and discard the
cloves and cinnamon stick. Mash, or, for a finer sauce, press through a
sieve. Stir in 1-2 tsp lemon juice, or to taste. Makes 250ml.
Serves 4
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