Pork Tenderloin Wrapped in Prosciutto

Pork Ingredients

Pork Tenderloin (about half a large one per person)

Small bunch of fresh basil

2 tbsp freshly grated parmesan cheese

2 tbsp sundried tomato paste

6 slices of prosciutto

1 tbsp olive oil

Sea salt & fresh ground black pepper

Fresh sage leaves  

Olive Paste Ingredients

4oz black olives pitted

4 tbsp extra virgin olive oil

2 cloves garlic 

Method Olive Paste

Place all ingredients in a food processor and process until smooth, if you prefer a coarser paste then chop the olives & garlic then mix with the oil.

Method Pork

Mix the cheese & tomato paste together thoroughly

Trim away any excess fat & membrane from the pork fillet, slice the fillet lengthways taking care not cut all the way though.

Open out the pork & season the inside with sea salt & fresh ground black pepper. Put a layer of basil leaves down the centre, spread the cheese/tomato mixture on top of the basil.   Press the pork back together & wrap the prosciutto around the pork overlapping to cover totally. Place on a rack in a roasting pan seam side down and brush well with olive oil. Bake in a pre-heated oven at 190%c/375%f/Gas Mark 5 for app 35/40 mins. Let stand for 10 mins.  

Slice diagonally garnish with sage and serve with a salad & the olive paste (the paste should be served in a separate bowl)