Sage & prosciutto pork with rich mushroom ragout recipe | Good Food
Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness. From BBC Good Food.
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Cooking tools:
- Butcher's twine
- Rolling pin
- Cutting board
- Chef's knife
- Toothpick
- Roasting pan
- Measuring cup
- Kettle
- Skillet
- Stove
- Fine-mesh sieve
- Oven
- Refrigerator
- Wooden spoon
- Plate
Ingredients
- 3 pork tenderloins about 300g/10oz each
- 18 slices prosciutto
- 18 sage leaves
- juice of 1 lemon
- 3 shallots
- 25g dried porcini mushrooms
- 2 tbsp olive oil
- 250g chestnut mushrooms sliced
- 4 tbsp marsala or dry sherry
- 1 tbsp tomato purée
- 1 tbsp roughly chopped fresh flatleaf parsley
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