Prosciutto Wrapped Pork and Davidson Plum Flavour Pearls

Prosciutto Wrapped Pork and Davidson Plum Flavour Pearls

Australian Native Davidson Plum adds a perfect burst of sweet and sour to our Prosciutto wrapped Pork fillet.

Prosciutto Wrapped Pork and Davidson Plum Flavour Pearls

This impressive dinner party dish is actually quite easy to prepare. Our Pork fillet is simply wrapped in Prosciutto and browned in a pan…served with fresh crisp green beans and sweet potato mash. It’s all tied together with a beurre noisette (brown butter) with sage and our Davidson Plum Flavour Pearls. Oh yum! 

What you’ll need…

  • Pork Fillet – allow around 150 g per person
  • Prosciutto or Serano Ham – sliced – 3 slices will wrap one Pork fillet
  • Glad wrap – to assist with rolling your Pork fillet
  • Olive oil
  • Salt & Pepper
  • Thermometer to check your meat if you want to be precise
  • Sweet Potato – around 150 g per person
  • Butter
  • Green Beans
  • Butter – 150 g is plenty
  • Sage leaves – fresh
  • Davidson Plum Flavour Pearls

To do…

Lets get the Pork ready first. This can be done the day before and stored in the fridge if you like. 

Firstly you will need to remove any silvery sinew from your pork. Watch this clip if you are unsure how to do it. Roll out a length or two of glad wrap onto your bench that is wide enough to fit the pork fillet and long enough to be able to roll it several times. Place the slices of Prosciutto onto the plastic then add the pork fillet (fold the skinny end in to even out the thickness). Use the plastic to help you roll up the pork and prosciutto nice and tight.

Peel and boil or steam your sweet potatoes until tender. Mash with butter and season well. This can be reheated when required.

Top and tail your green beans and have a pot of salted water to boil them ready. 

For the beurre noisette you will need a small saucepan. Put it on the stove and get it fairly hot. Add the butter…it will sizzle and melt and brown. Add in the sage leaves and they will spit and sizzle a bit too. Remove from the heat once it settles down and season well. Here is a clip if you like…they start with a cold pan so a little different to me but you get there eventually! This will need to be slightly warm to serve but can be ready in advance too.

Ready to serve

Time to cook…Put your oven on to 180-200 C. Get a fry pan nice and hot. Remove the glad wrap from the pork and oil and season it well. You want to get the outside nice and brown and then fish it in the oven for a few minutes. Mine was in the oven for only around 5 minutes. The internal temperature of the meat was 52 C when I took it out of the oven. It needs to rest for a good 5 or so minutes before you slice it. 

This is when you can pop the beans in the pot to cook and reheat your sweet potato. 

Simply slice your Pork into pieces and arrange them on serving plates with the cooked beans and warmed sweet potato. Nap the pork with the buerre noisette and finish with some Davidson Plum Flavour Pearls. 

I guarantee you will make this dish more than once…it’s the current favourite at our place 🙂

Until next time


from the Peninsula Larder Team

“Food for the body is not enough. There must be food for the soul.”

– Dorothy Day