Ingredients for 4 People
- 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.
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)