So simple and so effective, perfect for making ahead of time and popping in the oven when you need them, these little parcels have tons of flavour thanks to the whole grain mustard and sage.
If you have any leftovers, slice thinly and use them as sandwich fillings!
800g pork fillet, two large fillets
75g whole grain mustard
1 teaspoon fresh finely chopped sage
2 tablespoons fresh finely chopped parsley
freshly ground pepper
10 large slices of prosciutto
Cut the fillets into large thick slices, around 16-18 pieces.
In a bowl, combine the mustard, sage, parsley and pepper.
Cut the prosciutto slices in half, let the shape of the slices dictate whether you go lengthwise or width wise. They need to fit around and under the pork to seal.
Take a piece of pork, smear a little mustard mixture over one cut side and then wrap in half a slice of prosciutto, set aside, mustard side up and repeat.
Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.
Spread the parcels over the baking sheets, try not to over crowd the tray.
Pop in the oven and bake for 18-25 minutes, depending on the thickness, try not to over cook them as they dry out so remove thinner slices and keep warm while thicker slices finish cooking.