Snowbunny Andorra's Note:
That's a bit of a mouthful of a title! But it's a dish which gives you a mouthful of flavours, so give it a go. You can replace the Serrano ham with parma, prosciutto or similar. Remember that all ovens vary, so you may have to adjust the times depending on yours. Depending on the size of your pork fillet, this will serve between 2 and 4.
My Private Note
Units: US | Metric
- 1Preheat oven to 400°F.
- 2In a roasting tin, combine a large glug of olive oil, the leaves from the rosemary and the garlic.
- 3Cut the potatoes into large chunks and par-boil in salted water for ten minutes, or until slightly soft. Drain and lightly crush to create some rough edges.
- 4Brush the pork with a little of the oil mixture from the roasting tin and set aside.
- 5Slice the onion into wedges and mix into the oil with the potatoes.
- 6Place in the oven for 25 minutes, turning the mixture occasionally.
- 7Wrap the pork entirely with 4-5 slices of the ham. Heat a little olive oil in a frying pan and add the pork for 3-4 minutes, turning occasionally, until browned.
- 8After the initial 25 minutes has finished, add the pork to the roasting tin and return to the oven for 15 minutes.
- 9Lay the remaining ham on top of the tray for a remaining five minutes, until crisp.
- 10While the pork is cooking, combine 2.5tbsp olive oil in a jar with the balsamic and mustard. Shake until combined. Season to taste.
- 11When everything is cooked, slice the pork and serve with potato and onion mix. Drizzle a little of the dressing over the top.
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Nutritional Facts for Pork Fillet With Roasted Crushed Rosemary Potatoes and Balsamic
Serving Size: 1 (440 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 680.8
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 2.7 g
- Cholesterol 36.8 mg
- Sodium 104.2 mg
- Total Carbohydrate 125.0 g
- Dietary Fiber 13.5 g
- Sugars 9.8 g
- Protein 26.4 g
The following items or measurements are not included: