PORK ROLL AND CHEESE RECIPES

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27 EASY TO MAKE GROUND PORK RECIPES – THE KITCHEN COMMU…



27 Easy to Make Ground Pork Recipes – The Kitchen Commu… image

A simple pork dish is just what you need for a quick evening meal. Treat yourself to a meaty feast with succulent pork meatballs or how about Bolognese made with pork rather than beef for an interesting change. Or have you ever had a pork burger? Pork mince is cheap and nutritious. Even if you usually enjoy eating

Provided by Cassie Marshall

PROSCIUTTO PORK FILLET | JAMIE OLIVER RECIPES



Prosciutto pork fillet | Jamie Oliver recipes image

Now this is a bit of a posh dinner. I’m talking beautiful roasted pork fillet (which is a brilliant cut of meat that’s great value for money), wrapped in pesto-spiked prosciutto and roasted until tender and juicy. Served with a silky gnocchi and pea gratin, topped with fragrant, crispy sage leaves, this dish is all about big flavours and will make you feel proud.

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

500 ml semi-skimmed milk
60 g Parmesan cheese
500 g potato gnocchi
320 g frozen peas
8 slices of higher-welfare prosciutto
olive oil
2 tablespoons green pesto
1 x 500 g piece of higher-welfare pork fillet
½ a bunch of sage (10g)

Steps:

  • Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes. About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork

Nutrition Facts : Calories 674 calories, FatContent 25.7 g fat, SaturatedFatContent 9.4 g saturated fat, ProteinContent 51.7 g protein, CarbohydrateContent 59.1 g carbohydrate, SugarContent 9 g sugar, SodiumContent 2.8 g salt, FiberContent 6.1 g fibre

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