Prosciutto-wrapped Pork Scotch Fillet
Photography by Josh Griggs.
Pork pairs beautifully with the salty prosciutto and the aniseed flavour of fennel. A well-marbled piece of scotch fillet cooks to a melting tenderness when braised.
Serves: 6-8
INGREDIENTS
1.5-kilogram piece pork scotch fillet, skin removed, excess fat trimmed off
sea salt and ground pepper
16 slices prosciutto
olive oil
1 kilogram agria potatoes, peeled, sliced 1cm
2 large brown onions, sliced
1 large fennel bulb, sliced
3 large sprigs thyme
8 whole cloves garlic, peeled
6 small bay leaves
2 teaspoons whole fennel seeds
1 cup chicken stock
½ cup white wine
To Finish:
2 tablespoons cream (optional)
METHOD
Preheat the oven to 190°C fan bake.
Season the pork generously with salt and pepper.
Lay the prosciutto on the bench, slightly overlapping. Place the pork on top and roll up so the pieces of prosciutto wrap around the pork and it’s fully covered. Tie with kitchen string to secure and brush with a little olive oil.
Place all the remaining ingredients in a large roasting dish. Season generously and toss together. Spread evenly and place the pork on top. Roast for 30 minutes.
Reduce the oven temperature to 150°C regular bake.
Take the dish out of the oven and cover with a piece of baking paper then with foil to seal tightly. Cook for a further 2 hours, or until the pork is tender and cooked through. Stir in the cream if using.
Leave to rest for 10 minutes, loosely covered with the foil.
To Serve: Remove the string and slice the pork. Serve with the vegetables and pan juices.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!