Aug 8, 2011
Pork and Pear with Olive Mash.
Submitted by our Winemaker David Darlow
Serve with Buller Wines Beverford Semillon Sauvignon Blanc
4 x Pork Fillets
1 x bunch of Sage
100g washed Spinach leaves
1 x bulb of Garlic (cloves peeled and lightly pressed)
150g washed Cherry Tomatoes
3 x washed Pears cored and medium sliced
12 x thinly sliced Prosciutto ham
40ml Extra Virgin olive oil
750g peeled Potatoes
20g chopped Black Olives
10g grated Parmesan Cream,
Salt and Pepper to taste
1, Cook chopped sage and spinach leaves in butter on a medium heat for 2-3 mins until soft and set aside.
2, Place a tablespoon size spinach sage portion on top of each pork fillet and wrap two prosciutto slices around the fillet.
3, Place the wrapped pork fillet (sage and spinach side up) into a lightly oiled baking pan and scatter peeled/pressed garlic cloves, cherry tomatoes, pear slices around.
4, Cook foiled covered at 180 degrees for 30 mins, then uncovered for 15 mins.
Serve with creamy mash potatoes with a few chopped black olives olive and lightly grated parmesan incorporated and Buller Wines Beverford Semillon Sauvignon Blanc
Modified Jamie Oliver Recipe.