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
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2 x 300g pork fillets
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1 tablespoon olive oil, plus extra for brushing
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1 tablespoon chopped rosemary
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24 thin slices flat pancetta or streaky bacon
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150ml dry red wine
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150ml cranberry juice
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5 tablespoons cherry jam (preferably morello*)
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1 teaspoon balsamic vinegar
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1 teaspoon cornflour
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Mashed potato, to serve
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Wild rocket salad, to serve
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Fresh cherries, to garnish (when in season)
Method
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Step 1
Preheat the oven to 180C.
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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.
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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.
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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.
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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.
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Step 6
Gently reheat the sauce while you leave the pork to rest for 2-3 minutes.
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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.