Pork Fillet with Proscuitto, Sage, Squash and Spinach

Trim the pork fillets of all fat and sinew, trim the wider end and lightly season all over with salt and pepper. If you are using two fillets, put some sage leaves on one and cover with the other fillet.

Lay out the slices of proscuitto with some further sage leaves in preparation for rolling  Picture  . Roll up the fillets in the proscuitto and pierce through with some cocktail sticks at around 2 cm intervals to secure  Picture  , then cut into slices  Picture  . Start the preparation of the Mashed Squash  Recipe  .

As soon as the pumpkin is on the way, cook the pork along with any proscuitto scraps in a little oil in a frying pan over a medium heat for around three minutes per side, take out the pork and finish off in a separate pan in the oven at 325°F/170°C/Reg3. Add a glass of white wine to the frying pan, reduce to a few tablespoonfuls and put to one side.

Meanwhile, put a little olive oil in a pan over a medium heat and stir in the spinach for a few minutes. Squeeze over a little lemon juice and a pinch or two of salt, stir and put in the oven to keep warm.

When everything is ready, put three or four pieces of pork on each serving dish separated with a spoonful of squash, put a spoonful or so of spinach in the middle of the dish, pour over a little of the juices from the frying pan and serve immediately  Zoom  .