Parma Pork Fillet With Mushrooms in Marsala

Ingredients

• 150g button mushrooms, halved
• 600g new potatoes
• 450g pork fillet, in one piece, trimmed
• 8 fresh sage leaves
• 4 slices Parma ham, sliced in half lengthways
• 1 tbsp olive oil
• 100ml Marsala, or dry white wine
• 100ml chicken stock
• Freshly ground black pepper
• 150g fine green beans, trimmed

Method

1. Put the potatoes on to cook in a saucepan of lightly salted boiling water.
2. Slice the pork fillet into 8 equal pieces. Lay them flat and place a sage leaf on top of each one. Wrap slices of Parma ham around the pork pieces to enclose the sage leaves.
3. Heat the olive oil in a large frying pan and add the Parma-wrapped pork. Fry over a medium-high heat for 1-2 minutes, then turn over to seal and brown the other side for 1-2 more minutes.
4. Add the Marsala or wine, let it bubble up for a moment, then add the stock and mushrooms. Reduce the heat and simmer for 8-10 minutes, turning the pork once and stirring the mushrooms.
5. Meanwhile, cook the green beans for 4-5 minutes, until tender. Serve with the pork and new potatoes.