A pork fillet wrapped in Parma ham is an exceptional dish to serve but when it has a mushroom-rosemary duxelle stuffing running through it like a fat vein then it is something very special indeed. The mushroom duxelle stuffing is a very refined mushroom and shallot mix which can be used for stuffing large mushrooms and rolls of beef but you make tortellini and ravioli sing using this same special mix too. It works for vegan/vegetarian dishes as well as with meats.
For a such a special dish, why not add some roasted asparagus and steamed broccoli as a side, roast potatoes or even better, Hasselback potatoes and a solid port sauce or a simple meat gravy. The flavour of rosemary which is made for pork should run through the dish. You could try a small amount of homemade chutney to add a bit of bite and acid to the dish.
Serves 4; Preparation time: 20 minutes; Cooking time: 45 minutes max.
The Pork Fillet
- 600g pork fillet – unrolled
- 5 – 6 slices Parma ham
- 1 garlic clove
- 3 rosemary sprigs
- 1 pinch of chilli flakes or chilli powder
- 2 tbsp olive oil
Mushroom Rosemary Duxelle Stuffing
- 350g/12 oz./4 cups white or chestnut button mushrooms, cleaned and chopped finely
- 2 large shallots, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 4 sprigs of rosemary leaves – finely chopped
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Heat the oven to 190°C/170°C fan/gas 5.
- Make the mushroom duxelle stuffing first for the pork fillet.
- Put the mushrooms, shallots and rosemary leaves in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots need to be in small pieces as a stuffing but not too finely chopped as they become wet and unpleasantly mushy.
- Melt the butter in a frying pan or skillet over medium heat. Add the mushroom mixture, salt, and pepper and continue to cook with stirring. When the mushrooms begin to release their moisture, turn the heat to low and fry gently, stirring occasionally, until the liquid has evaporated. The duxelle stuffing may look dry but don’t worry. It takes 20 to 25 minutes. Allow this to cool.
- For the pork fillet, lay the slices of Parma ham next to each other, with the long sides slightly overlapping.
- Scatter over the garlic.
- Lay the pork across the ham and then put spoonfuls of the duxelle down the middle. Make sure there is a spoonful every few inches.
- Roll it up so the pork is completely enclosed, with the ends of the ham underneath.
- Transfer to a roasting tin.
- Arrange the potatoes if you are doing roasties around the pork and scatter over the rosemary and chilli flakes.
- Season and drizzle over the oil.
- Roast in the oven for 40-45 minutes, until the pork juices run clear.
- Let the pork rest for a couple of minutes and then cut the end slice off to check if it is cooked through. If it is too pink, finish off each slice in a hot pan of cooking oil for a few minutes on each side just to complete the cooking.
- Slice the pork and serve with the sides, any sauce and potatoes.