Serves 2
Ingredients:
450g (1lb) tenderloin pork fillet
2 tbsp ready made pesto
120g (4.5oz) buffalo mozzarella, chopped
5 slices parma ham
675g (1.5lb) spinach, to serve
salt and pepper
1 tbsp olive oil
Instructions:
1. Preheat oven. Trim pork fillet and split lengthways. Open fillet out flat and season with pepper. Cover with cling film and bash out sides with rolling pin.
2. Spread pesto over the pork fillet, scatter mozzarella down middle. Arrange parma ham to wrap pork fillet. Tie loosely with kitchen string at 1inch intervals and arrange in roasting tin, seam side down.
3. Cover with foil and bake 15 minutes. Remove foil and cook for another 25-30 minutes. Remove from oven and rest in warm place for 5 minutes. Serve sliced on a bed of spinach.
Ingredients:
450g (1lb) tenderloin pork fillet
2 tbsp ready made pesto
120g (4.5oz) buffalo mozzarella, chopped
5 slices parma ham
675g (1.5lb) spinach, to serve
salt and pepper
1 tbsp olive oil
Instructions:
1. Preheat oven. Trim pork fillet and split lengthways. Open fillet out flat and season with pepper. Cover with cling film and bash out sides with rolling pin.
2. Spread pesto over the pork fillet, scatter mozzarella down middle. Arrange parma ham to wrap pork fillet. Tie loosely with kitchen string at 1inch intervals and arrange in roasting tin, seam side down.
3. Cover with foil and bake 15 minutes. Remove foil and cook for another 25-30 minutes. Remove from oven and rest in warm place for 5 minutes. Serve sliced on a bed of spinach.
Taken from Ainsley Harriott's Just 5 Ingredients
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