Prosciutto-wrapped pork with polenta
Try this prosciutto-wrapped pork for an impressive dinner you can whip up in less than 30 mins. Paired with creamy polenta and a tasty mustard sauce, it's a winning combination.
- 8 slices prosciutto
- 2 Coles Australian Pork Fillets
- 1/4 cup sage leaves
- 2 tsp olive oil
- 1 tbs Dijon mustard
- 3 cups (750ml) chicken stock
- 1 cup (170g) polenta (cornmeal)
- 1/2 cup (20g) finely grated parmesan
- 1/2 cup (125ml) thickened cream
Arrange 4 prosciutto slices on a clean work surface, long sides overlapping slightly, to form a square. Place 1 pork fillet along the edge of the prosciutto. Top with half the sage. Wrap the prosciutto around the pork, pressing firmly to secure filling. Repeat with the remaining prosciutto, pork and sage. Use a large sharp knife to cut the pork crossways into 3cm-thick slices.
Heat the oil in a large frying pan over medium-high heat. Season the pork. Cook the pork for 2 1/2mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile, add the mustard and 1 cup (250ml) of the stock to the pan. Bring to the boil. Cook, stirring, for 2 mins or until sauce reduces by half.
Place the remaining stock and 1 cup (250ml) water in a large saucepan. Bring to the boil over high heat. Reduce heat to low. Gradually add polenta in a thin, steady stream, whisking constantly. Cook, stirring, for 5 mins or until polenta thickens. Stir in parmesan and cream.
Divide the polenta among serving plates. Top with pork. Season. Drizzle with the mustard sauce to serve.