Make pork fillets extra special by rolling them in pancetta and cooking them in sweet cherry sauce.

Prep Time : 0:25 | Cook Time : 0:20 | Total Time : 0:45 | Serving : 4 person.

Ingredients

• 2 x 300g pork fillets

• 1 tablespoon olive oil, plus extra for brushing

• 1 tablespoon chopped rosemary

• 24 thin slices flat pancetta or streaky bacon

• 150ml dry red wine

• 150ml cranberry juice

• 5 tablespoons cherry jam (preferably morello*)

• 1 teaspoon balsamic vinegar

• 1 teaspoon cornflour

• Mashed potato, to serve

• Wild rocket salad, to serve

• Fresh cherries, to garnish (when in season)

Method

• Step 1

  Preheat the oven to 180C.

• Step 2

  Cut the pork fillets in half to make 4 pieces. Brush with a little olive oil, season to taste with salt and pepper, then roll each fillet in the chopped rosemary leaves.

• Step 3

  Lay out 6 slices of pancetta or bacon, slightly overlapping, on a board. Place a piece of pork on top and wrap in the pancetta, pressing to enclose. Repeat with remaining pancetta and pork.

• Step 4

  For the cherry sauce, place the wine, cranberry juice, cherry jam and 150ml water in a small saucepan. Simmer over medium heat, stirring, for 5 minutes. Add the vinegar and simmer for a further minute. Mix cornflour with a little water to form a paste. Add to the sauce and cook for about 1 minute or until thickened. Set aside.

• Step 5

  Heat a large frypan over high heat. Add oil and cook the pork fillets, turning occasionally, for 3-4 minutes until golden all over. Place on a baking tray and transfer to the oven for 5 minutes or until the pork is cooked through.

• Step 6

  Gently reheat the sauce while you leave the pork to rest for 2-3 minutes.

• Step 7

  Slice the pork and serve with the cherry sauce, accompanied by mashed potato and a rocket salad. Garnish with fresh cherries if available.