Pork in Parma Ham
Pork in Parma Ham
 Prep Time | Cooking Time ~ |
 Approx Cost ~ |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 4 |
Tip ~Not suitable for freezing.
Ingredients
500g / 1lb pork fillet / tenderloin
150g / 5oz feta cheese
1 tablespoon chopped fresh sage or ½ teaspoon dried
3 tablespoons chopped fresh parsley
Freshly ground black pepper
80g pack (6 slices) Parma ham
A little olive oil
150ml / ¼ pint chicken or vegetable stock
Lemon juice to taste
Whole sage leaves to garnish
Method
- Cut the pork into 3 or 4 equal pieces. Cut down each piece lengthways, almost through.
- Blend the feta cheese with the sage and parsley. Season with pepper but not salt as the cheese is salty.
- Divide the cheese mixture between the pieces of pork, spreading it in the opening evenly, then pull the edges together.
- Spread out the ham slices on a work surface, cutting 2 slices in half lengthways. Butt each half slice up against a whole slice to make 4 strips.
- Place a piece of pork fillet at the short end of each strip then roll it up tightly. Chill until ready to cook (overnight is fine).
- Set the oven to fairly hot, 200C, Gas 6.
- Place the pork rolls in a small roasting tin, drizzle with a little olive oil and roast for 30 minutes.
- Transfer the rolls to a plate, cover with foil and leave in a warm place for a few minutes.
- Pour the cooking juices into a small pan add the stock and heat through, adding lemon juice to taste.
- Cut the pork into thickish slices, arrange on individual plates, spoon sauce over and garnish with sage leaves.