Prosciutto-wrapped pork fillet with plums
The balsamic vinegar plums add just the right amount of sweetness to this dish.
Orange sweet potato (kumara)
360 g, (buy 400g, peeled)
Pork fillet or tenderloin, raw
480 g, (buy 600g)
Prosciutto fat trimmed
4 slice(s), fat trimmed
2 tsp, (white)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place sweet potato, in a single layer, over prepared tray and lightly spray with oil. Bake for 25 minutes, turning once, or until golden and tender.
- Meanwhile, cut pork crossways into 4 even pieces. Wrap prosciutto around pork and place, seam-side down, in a baking dish. Cut plums into quarters and arrange around pork. Drizzle with vinegar. Bake with sweet potato for 20 minutes or until pork is just cooked through and plums are tender. Add broccolini to dish with pork for last 10 minutes of baking. Drizzle pork with any pan juices and serve with plums, sweet potato and broccolini.
SERVING SUGGESTION: Salad leaves, drizzled with lemon juice.You can use canned plums if fresh plums are unavailable. Gently remove the stones and add to baking dish with the broccolini.