¼ cup wholegrain mustard
3 x 400 g whole pork fillets, trimmed
15 slices prosciutto
18 fresh sage leaves
1 tbsp olive oil
Steamed green beans and baby brussels sprouts, to serve
Extra fresh sage leaves, to garnish
Fig & fennel glaze
100 g tub fig & fennel paste
½ cup red wine
1 cup water
2 tbsp traditional gravy powder
Salt and pepper, to taste
- Spread 1 tbsp mustard over fillets. Tuck thin ends underneath.
- Place 5 slices prosciutto side-by- side, vertically, on a clean board. Top with 6 sage leaves. Place 1 fillet horizontally across one end. Roll up in prosciutto. Repeat with remaining prosciutto, sage and fillets. Place on a large oven tray. Brush all over with oil.
- Cook in a hot oven (200C) for about 25 to 30 minutes, or until tender. Remove. Rest pork, loosely covered with foil, for 5 minutes. Reserve any cooking juices before thickly slicing pork.
- Meanwhile, make glaze. Place all ingredients in a medium saucepan. Stir over a medium heat until combined and smooth. Bring to boil. Gently boil, uncovered, for about 8 minutes, or until thickened. Set aside.
- Just before serving, add reserved cooking juices to glaze and reheat until hot.
- Serve pork topped with glaze and sage leaves, with steamed beans and sprouts on the side.