This was an Em’s Food moment that I was pretty proud of. No inspiration here folks just a whole lot of dreaming and some ripe peaches in a bowl. Some may think it a little strange but the combination surely was a winner in my taste bud book. Tender pork fillet with a light smattering of seeded mustard rolled in gorgeous, thin strips of prosciutto. Sweet peaches and aromatic basil cut right through that richness giving the dish that perfect balance of flavours that I work so hard to achieve. Seriously yum.
I know pork fillets can be a little on the expensive side so try and grab them on special. If you have Joe’s Meat Market near by they always have pork fillets for around $20 a kilo. Otherwise, halve the recipe and give the kids something else…….perfect for date night!
Prep time: 25 Minutes Cooking time: 30 Minutes $$ Medium Budget
2 large pork fillets
16 slices of thin prosciutto (cheaper if sliced in the deli)
2 tbs of seeded mustard
Extra virgin olive oil for drizzling
For the Salsa:
3 ripe peaches (if you can’t get fresh you could use tinned but make sure you get natural juice, not sweetened)
1 cup of basil leaves, thinly shredded just before serving to prevent it going brown
1 red chilli, seeds removed and finely diced
1/2 a small red onion, finely diced
2 tbs of extra virgin olive oil
1 tbs of white balsamic vinegar*
1 tbs of red wine vinegar
Sea salt and cracked pepper
For the Mash:
4 medium potatoes, peeled and cut into chunks
40gm of butter
1/2 cup of milk
1/2 cup of grated parmesan cheese
Sea salt and cracked pepper
Preheat the oven to 190°C
Make a small cross incision in the top and bottom of each peach and place them in a large bowl. Cover with boiling water for 10-15 minutes and then remove and allow to cool slightly. Use a small paring knife to peel away the skin, being careful not to remove any peach. It should pull away really easily. Halve the peaches and remove the stone. Dice the peaches into small chunks and set aside in a bowl. Add the onion, chilli, vinegar and oil and stir gently to combine. Shred the basil and add just before serving.
Place a sheet of Baking paper on your bench top approximately 35-40cm long. Place 8 slices of the prosciutto from top to bottom, overlapping each piece so there are no gaps and then spread a tablespoon of the mustard from left to right across the centre of the prosciutto. Lay the pork fillet across the prosciutto and mustard and the use the bottom of the baking paper to lift the prosciutto over the pork fillet, pressing down gently with your hands. Continue to roll it away from you so that you have a nice tight bundle. Transfer the pork to a lined tray and repeat with the next lot of prosciutto and pork. Drizzle the pork with a little olive oil and bake in the oven for 25 minutes. Turn them once during this time so they are evenly cooked all over but be careful not to tear the prosciutto. Remove from the oven and allow to rest for about 5-7 minutes.
Place the potatoes in a large pot of water and bring to the boil. Boil for approximately 20 minutes or until tender when pierced with a knife. Drain and mash with a potato masher before adding the milk, butter, parmesan and season generously with salt and pepper. Pop back on a low heat and stir well with a wooden spoon to whip the potato and melt the cheese.
Slice the pork fillets on the diagonal about 1 inch apart, dividing each fillet into 6 slices. Spoon the mash onto serving plates and top with 3 slices of pork, using your knife to slide under it and transfer it to the plate. Spoon over the salsa and drizzle over any juices from the baking tray and the peach salsa. Serve with steamed greens or a green salad. I really hope you enjoy this one!
*You can buy white balsamic at Woolies or Coles but if you can’t get it then just use the red wine vinegar with 1/2 a tsp of sugar.