Serves: 3-4

Preparation/cooking time: 1 hour, 45 mins

INGREDIENTS:

• 1 Pork fillet
• 7-8 slices Prosciutto
• 10 Sage leaves
• 20g Dried porcini mushrooms
• 1 small Onion, diced
• 2 cloves Garlic, crushed
• 2 tbsp Butter
• Salt and pepper
• 2 Apples
• 200 ml Cider
• 1 tbsp Sugar
• 1 pinch Salt
• ½ tsp Ground cinnamon

METHOD:

1. Place porcini mushrooms into a small bowl, add boiling water to cover the mushrooms and soak for one hour.
2. Preheat oven to 200°C.
3. Wash apples, cut into eights and remove the core.
4. In a small saucepan combine cider, sugar, salt and cinnamon, then bring to a boil, add apples, simmer gently until apples are cooked but still firm, set aside.
5. Take a small frypan, heat on medium heat and add butter, onions, garlic, season with salt and pepper sauté lightly without colour.
6. Drain mushrooms, squeeze out any excess moisture, reserve the water.
7. Add mushrooms to pan, season and cook for 1-2 minutes while stirring, add reserved water and bring to a boil and reduce by half before transferring to a food processor, blend until smooth.
8. Place prosciutto slices onto a large sheet of baking paper overlapping slightly, top with sage leaves and gently spread the mushroom paste onto the centre, place pork fillet on top.
9. Fold prosciutto slices over and gently lift the paper to roll pork over.
10. Lift onto a baking tray and into the oven for 30 minutes or until cooked, slice and garnish with glazed apples.

Tips: Serve with a side of potato salad.