When Robyn Russell was diagnosed with coeliac disease she was determined her diet would not be dull and, as a result. She shares her Sage and Proscuitto Pork Fillet with us.
Her second cookbook is full of delicious gluten-free recipes that anyone can enjoy including this delicious Sage and Prosciutto Pork Fillet.
- 20g (1 cup) sage leaves
- 2 generous tspns dijon mustard*
- 1 tspn crushed garlic
- 1 tblspn approx olive oil
- 2 x 500–600g pork tenderloin fillets
- 24 thin slices prosciutto
- 125 ml (1/2 cup) chicken stock
Caraway-spiced red cabbage
- 2 leeks, white part only, washed and sliced
- 1tblspn olive oil
- 500g red cabbage, outer leaves and centre stalk discarded, shredded
- 1 green cooking apple unpeeled, grated
- 1½ tspns caraway seeds
Preheat the oven to 180°C and lightly grease a baking dish. Put the sage, mustard and garlic in a food processor and chop briefly. With the motor running, add about 1 tablespoon of olive oil, or enough to form a paste. Rub the paste evenly over the pork. Lay half the prosciutto out on the work surface, placing overlapping slices onto a piece
of plastic wrap.
Place one of the pork pieces onto the prosciutto slices, tucking under the thin end of the pork so that it’s of a fairly even shape. Using the plastic as a guide, wrap the
prosciutto around the pork. Repeat with the remaining prosciutto and pork. Place the pork into the dish, seam side down, and bake for about 25 minutes.
Remove from oven, wrap tightly in foil and allow to rest for 10 minutes before slicing. To make the cabbage, sauté leeks in olive oil in a large saucepan over medium heat
until soft. Add the cabbage along with the grated apple and caraway seeds.
Stir until well combined, then reduce the heat to low, cover the pan and cook for 5 minutes, or until the cabbage has softened a little. Serve warm. Place the baking dish onto the stovetop and deglaze the pan with the stock to make a light gravy.
To serve, place two or three slices of pork onto a plate, along with some cabbage. Drizzle with a little of the gravy and serve with mashed sweet potato on the side.