- Prep Time:10 mins
- Cook Time:30 mins
Baked Italian Pork Fillet
Mmm...this recipe is a great way of giving pork fillet some extra flavour, making it ideal to serve up to your winter guests. We’ve added capsicum to the tomato and mustard paste for a hint of sweetness before wrapping the pork in prosciutto. Complete the dish with a side of crispy smashed potatoes and you’ve got a winner.
Original recipe by SIMPLY GREAT MEALS | 1.7.15
+1 1 CAN (125g) EDGELL DICED CAPSICUM
- 400g pork fillet, trimmed or pork loin
- ¼ cup Leggo’s Tomato Paste
- 1 tablespoon seeded mustard
- 4 thin slices prosciutto
- 1 tablespoon butter
- 10 fresh sage leaves
- 4 potatoes, steamed until tender and kept hot
Place pork fillets into a small oiled baking dish. Combine Leggo’s Tomato Paste with seeded mustard.
ADD DRAINED EDGELL DICED CAPSICUM TO MIXTURE AND SPREAD OVER PORK.
Overlap prosciutto strips over pork completely covering top.
Bake in a preheated oven at 180°C for 30 minutes. Remove from baking dish and allow to rest for 10 minutes. Gently crush hot potatoes with a clean tea towel or potato masher. Add to the baking tray with the sage leaves and cook for 10 minutes, while pork is resting.
Cut pork into slices and serve with smashed potatoes and crispy sage.
Additional sage leaves can be placed under the prosciutto for added flavour.
After baking, the tomato and capsicum paste might give the prosciutto a reddish tinge, but it is cooked.