Ingredients
Serves 4-6350g pork fillet, trimmed of excess fat and sinew
2 tspn sea salt
1 tspn thyme leaves
4 slices prosciutto
4 sage leaves
1 tbs vegetable oil
Turnips
8 baby turnips, peeled
25g unsalted butter
50ml white wine
2 sprigs of tarragon
1 tspn caster sugar
Apricots
50ml dessert wine
2 tbs white balsamic vinegar
2 tbs caster sugar
Cinnamon stick
Star anise
2 apricots, quartered
Method
Sprinkle the salt and thyme evenly over the pork the day before use and refrigerate. The salt will firm the pork up slightly.
When ready to cook the salted pork, lay the prosciutto slices side-by-side slightly overlapping. Arrange the sage leaves on the prosciutto and sit the pork fillet down the centre. Roll the prosciutto around the pork to enclose then cut fillet into two portions.
Heat the oil over a low heat in a medium frying pan and very gently fry the pork for 15-20 minutes, turning and basting occasionally. Cover with a lid after the first 5 minutes.
The prosciutto should be golden and just crispy and the pork just cooked through. Remove from the pan and allow to rest. Slice each piece of pork into four medallions and arrange them on two plates. Divide the turnips between the plates, drizzling the butter sauce over. Finish by spooning the apricots and syrupy balsamic sauce onto the plate.
Turnips Method
Bring 200ml of salted water to the boil in a small pan with the butter, wine, tarragon and sugar. Add the turnips and simmer for 6-8 minutes. The cooking liquor will reduce down while cooking the turnips to give a rich butter sauce.
Apricots Method
Deglaze the pan the pork was cooked in using the dessert wine, balsamic, sugar, cinnamon and star anise. Allow the mixture to bubble down until syrupy. Add apricots and gently warm through for a further 1-2 minutes until just softened.