Prep 10 mins
Cook 45 mins
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.
- 1 boneless pork filet, trimmed
- 4 large red potatoes
- 4 garlic cloves, sliced
- 1 large rosemary sprig
- 1 red onion
- 10 slices fine-sliced serrano ham
- olive oil
- 2 1⁄2 tablespoons balsamic vinegar
- 1 teaspoon whole grain mustard
- salt and pepper
- Preheat oven to 400°F.
- In a roasting tin, combine a large glug of olive oil, the leaves from the rosemary and the garlic.
- Cut 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.
- Brush the pork with a little of the oil mixture from the roasting tin and set aside.
- Slice the onion into wedges and mix into the oil with the potatoes.
- Place in the oven for 25 minutes, turning the mixture occasionally.
- Wrap 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.
- After the initial 25 minutes has finished, add the pork to the roasting tin and return to the oven for 15 minutes.
- Lay the remaining ham on top of the tray for a remaining five minutes, until crisp.
- While the pork is cooking, combine 2.5tbsp olive oil in a jar with the balsamic and mustard. Shake until combined. Season to taste.
- When everything is cooked, slice the pork and serve with potato and onion mix. Drizzle a little of the dressing over the top.