BlogDinnerParma Pork Fillet with Mushrooms in Marsala

Parma Pork Fillet with Mushrooms in Marsala

Parma Pork Fillet with Mushrooms in Marsala

Serves 2

Ingredients

600g new potatoes

450g pork fillet, in one piece, trimmed

8 fresh sage leaves

4 slices Parma ham, sliced in half lengthways

1 tbsp olive oil

100ml dry white wine

100ml chicken stock

150g button mushrooms, halved

Freshly ground black pepper

150g fine green beans, trimmed

Method

  1. Put the potatoes on to cook in a saucepan of lightly salted boiling water.
  2. Slice the pork fillet into 8 equal pieces. Lay them flat and place a sage leaf on top of each one. Wrap slices of Parma ham around the pork pieces to enclose the sage leaves.
  3. Heat the olive oil in a large frying pan and add the Parma-wrapped pork. Fry over a medium-high heat for 1-2 minutes, then turn over to seal and brown the other side for 1-2 more minutes. Add the wine, let it bubble up for a moment, then add the stock and mushrooms. Reduce the heat and simmer for 8-10 minutes, turning the pork once and stirring the mushrooms.
  4. Meanwhile, cook the green beans for 4-5 minutes, until tender. Serve with the pork and new potatoes.