Preparation/cooking time: 1 hour, 45 mins
- 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
- Place porcini mushrooms into a small bowl, add boiling water to cover the mushrooms and soak for one hour.
- Preheat oven to 200°C.
- Wash apples, cut into eights and remove the core.
- 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.
- Take a small frypan, heat on medium heat and add butter, onions, garlic, season with salt and pepper sauté lightly without colour.
- Drain mushrooms, squeeze out any excess moisture, reserve the water.
- 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.
- 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.
- Fold prosciutto slices over and gently lift the paper to roll pork over.
- 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.