Rustic Pork with paleo pesto and parma ham

You won’t believe it’s clean eating!

FullSizeRender (14)

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.

Method:

  1. Preheat the oven toΒ 200Β°c.
  2. Toast the pine nuts in a large pan, over a medium heat. Once toasted leave to cool.
  3. Place the basil, sage, pine nuts and garlic into a food processor and blend.IMG_3853
  4. Slowly add the olive oil to the food processor until the mixture forms a thick pesto like puree. Season to taste.IMG_3854
  5. 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.IMG_3859
    IMG_3861
  6. 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.
  7. 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.IMG_3878
  8. Place the fillet on top and smear any remaining pesto over it before wrapping it in the parma ham.IMG_3880
  9. 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.IMG_3883
  10. Remove the foil and cook for a further 5 minutes until cooked through and the parma ham is crispy.
  11. Remove from the oven and allow to rest for 5-10 minutes… depending on your self-control!!
  12. Serve with your choice of sides and enjoy!!FullSizeRender (13)

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!

2 Comments on “Rustic Pork with paleo pesto and parma ham

  1. I made this dish for dinner last night. WOW!!! Amazing! Best pork loin I have ever made. I wasn’t able to get the pesto down inside the cavity, so just split the loin, spread it and then closed it up and sealed it with the parma ham.

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