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This tasty meat and wine delight which makes for a gloriously indulgent meal! This parma pork recipe holds deep and sumptuous flavours which works perfectly when paired with greens, mushrooms and potatoes.
- 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
- Put the potatoes on to cook in a saucepan of lightly salted boiling water.
- 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.
- 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.
- 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.
- Meanwhile, cook the green beans for 4-5 minutes, until tender. Serve with the pork and new potatoes.