INGREDIENTS
by Donal Skehan

Pork wrapped in prosciutto and cooked with crunchy vegetables for a delightful dinner for two.

Main course

Preparation

Pork fillet is very quick to cook but will soon dry out if overcooked. Remove any tough white membrane or sinew from the outside of the loin before cooking. If roasting a whole loin, stuffing it will help keep it moist (prunes, apples, mushrooms, blue cheese are all good stuffing ingredients) as will a splash of liquid added to the roasting tin (wine, cider or stock all work well). Cut into slices (medallions) or strips, pork fillet can be pan-fried in a matter of minutes.