Garlic and Sage Pork Fillet wrapped in Prosciutto

Yey- we've had sunshine today! It’s beautiful days like this that make me want to cook lovely summery food.

.....So let me tell you how I made my pork fillet and manchago salad!

      1. I picked a handful of sage from the garden (well next doors!) and chopped it finely with 4 small garlic cloves to make a paste. Added wholegrain mustard, salt and pepper and spread this over a plate.

2. I then heated a pan to sear the pork fillet (also called tenderloin) before transferring to the plate with the sage mix and rolled the fillet in the paste to coat evenly.

3. Wrapping the fillet with prosciutto was fun! I laid out a stretch of cling film, the length of the fillet, on the board and covered with a layer prosciutto. I then placed the fillet in the middle and rolled it up in the cling, so that every part of the pork was covered. I left it in the fridge for a while and came back for it later! I also wrapped some asparagus with some left over strips of prosciutto and saved them for later too.

4. I then chopped up some new potatoes, drizzled with a bit of olive oil and popped in the oven at 180 degrees for 10 minute before placing the fillet on top and cooking for a further 15 minutes. After that I added the prosciutto wrapped asparagus and baked for a further 5 minutes.

5. Whilst the pork was in the oven, I assembled my salad! I placed a handful of spinach, followed by a handful of rocket and chopped some yellow, orange and red tomatoes (the different colours look so pretty!) in half. I then shaved some manchago cheese  (a sheeps milk cheese from spain) on top- yum!

6. Finally I just made a classic vinaigrette by glugging some olive oil, white wine vinegar, a pinch of salt, sugar, grind of pepper and half a tea spoon of wholegrain mustard into a jam jar. Popped the lid on and shaked it aggressively before pouring over the salad and serveing with a lovely glass of chilled white wine.

I really hope you give it a go and let me know what you think!