Rustic Pork with paleo pesto and parma ham
You won’t believe it’s clean eating!
400g piece of pork fillet – make sure you trim off any excess fat
Large bunch of fresh basil leaves
1 clove of garlic – peeled and roughly chopped
2 fresh sage leaves
50ml olive oil
50g pine nuts
90g parma ham
Salt and pepper to taste.
- Preheat the oven to 200°c.
- Toast the pine nuts in a large pan, over a medium heat. Once toasted leave to cool.
- Place the basil, sage, pine nuts and garlic into a food processor and blend.
- Slowly add the olive oil to the food processor until the mixture forms a thick pesto like puree. Season to taste.
- Place the fillet on a chopping board with the thickest part facing you and push a large wooden spoon down the inside of it, essentially creating a tube down the middle of your meat.
- Fill a piping bag if you have it, (if not a freezer bag with the corner cut out works just as well), with the pesto and pipe it down the hole in the fillet.
- Place a piece of cling film over your chopping board, then lay out the parma ham in slices with a slight over lap between them.
- Place the fillet on top and smear any remaining pesto over it before wrapping it in the parma ham.
- Place it in a roasting tin with a small bit of olive oil and some black pepper, cover with tin foil and bake in the oven for 20-25 minutes.
- Remove the foil and cook for a further 5 minutes until cooked through and the parma ham is crispy.
- Remove from the oven and allow to rest for 5-10 minutes… depending on your self-control!!
- Serve with your choice of sides and enjoy!!
My Broccoli and Cauliflower Bake would also be delicious with this! I love getting feed back from you so if you try out this recipe let me know what you had with it!