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.


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


  • 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.