Sunday, October 17, 2010

Pork Fillet with Proscuitto, Kipfler Potatoes & Rocket

Spring is well and truly here (ok maybe the weather does not agree) but i'm for one of the first times truly excited about eating wonderful fresh spring food, particularly salads! This one is definitely a 'transitional salad' substantial enough to have in a bit of cold weather. I'm a lover of kipfler potatoes because of their earthy richness, but you could always replace with waxy chat potatoes instead should you wish.

Ingredients (Serves 3)

  • 100gm prosciutto, sliced
  • 3 handfuls rocket
  • 4 tbsp olive oil
  • 300gm pork fillet
  • 500gm kipfler potatoes
  • 1 onion, cut into wedges
  • 4 garlic cloves, sliced
  • 2 stems rosemary
  •  1 tsp wholegrain mustard
  • 1 1/2 tbsp balsamic vinegar


Preheat oven to 180 degrees
Mix 2 tbsp olive oil with the rosemary and garlic

Brush the pork fillet with the rosemary and garlic oil and keep the rest of the oil aside

Wash the kipfler potatoes and slice into large pieces
Parboil in salted water and then drain

 Toss the potatoes and onion in the rest of the oil and place on a baking tray

Transfer to oven for 5 minutes
Meanwhile brown the pork fillet on all sides in a large skillet

Add the pork fillet to the baking tray and return to the oven for a further 15 minutes
Meanwhile combine the remaining oil, mustard and balsamic in a jar and shake well to combine

After the 15 minutes, remove the pork fillet and leave to rest and add the prosciutto to the baking tray and return to oven for 5 more minutes

Slice the pork fillet into thick (2cm) slices

To plate, place 1 handful of rocket on each plate
Divide the potatoes and onion amongst the plates ontop of the rocket

Add the slice pork fillet and drizzle with the dressing
Top with the crisped prosciutto

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