Italians love to eat roast pork, dishes such as Porchetta, pork cooked in milk and roasted pork can be found all over Italy.
This dish is a way of enjoying the flavours of a traditional Italian roast, but with a smaller piece of meat.
for the Pork
pork fillet, enough for two
2 slices Proscuitto
salt and pepper
for Borlotti & Spinach
200g cooked Borlotti beans
1 carrot, diced
1 red onion, diced
1 celery stick, diced
200ml beef stock
a few rosemary needles
salt and pepper
(1). Place the pork fillets in a wide sheet of cling film, roll the cling film round so fillets resemble a sausage shape, then tighten the ends and place in fridge for an hour at least.
(2). Take pork out of fridge and allow to come to room temperature. Then unwrap the cling film, the fillet should keep its sausage shape. Wrap the fillet in the sheets of Proscuitto then cut into two pieces.
(3). Pre heat oven to 200 degrees centigrade/ gas mark 6.
(4). Place a little oil in a pan, season the pork and then seal off the pieces in the pan till browned all over. Once browned place on a tray and put in oven to cook through.
(5). In the pan you just sealed the pork in add the Marsala and let the alcohol burn away and reduce, add the stock and rosemary needles and reduce the heat to a low simmer and allow to reduce to sauce thickness.
(6). In a pan over a medium heat, lightly fry the carrot, onion and celery in a little oild till softened but not coloured. Add the cooked beans and allow to warm through. Season.
(7). Wilt the spinach in a pan with a touch of olive oil over a medium heat, once wilted season and place on a tea towel to absorb any excess moisture and keep warm.
(8). To plate, spoon the Borlotti into centre of the bowl, place the wilted spinach around the edges of the beans. remove the cooked pork from the oven and place a piece on top of the beans. Spoon the jus around the outside of the spinach and drizzle some over the pork and beans.