- Vegetable oil for frying
- 400g British free-range pork fillet (also sold as pork tenderloin)
- 1 large onion, finely chopped
- 14 slices (2 packs) parma ham
- 2 British free-range pork sausages, skin removed
- Small bunch fresh sage, chopped
- 30g fresh breadcrumbs
For the creamed butter beans
- 40g unsalted butter
- 3 garlic cloves, crushed
- 1 tbsp plain flour
- 150ml white wine
- 400ml double cream
- 2 x 400g tins butter beans, drained and rinsed
- 260g young leaf spinach
- Small bunch fresh flatleaf parsley, roughly chopped
- Squeeze lemon juice
You’ll also need…
- A digital probe thermometer
- Heat the oven to 220°C/200°C fan/gas 7. Heat a glug of oil in a large frying pan and add the pork. Fry for 3-4 minutes over a high heat to sear all over, then set the pork aside on a board (leave the pan on the hob).
- Lower the heat under the pan, then add a quarter of the onion and fry for 5 minutes or until it starts to soften. Meanwhile, lay out the parma ham slices on a work surface so each slice is slightly overlapping widthways, making a rectangle the length of the pork. Put the softened onion in a mixing bowl to cool; reserve the frying pan for later.
- Once the onion has cooled, mix with the sausagemeat, sage and breadcrumbs. Season with salt and pepper. Slice the pork lengthways about three quarters of the way through, then open it out like a book. Top with the stuffing, then sandwich together, packing in the stuffing as best you can. Put the pork on top of the ham, then wrap the ham around to enclose the pork and secure the stuffing.
- Put the pork in a roasting tray, then roast for 20 minutes. After this time, turn the oven down to 200°C/ 180°C fan/gas 6, then cook for 15 minutes more or until a digital thermometer pushed into the thickest part of the meat reads 72-75°C (the pork will feel quite firm). Set aside to rest for 5-10 minutes, then slice.
- Once you’ve turned down the oven for the pork, prepare the beans. Set the reserved frying pan over a medium heat and melt the butter with a glug of oil. Add the remaining onion and fry for 5 minutes. Add the garlic and flour, then stir for 2-3 minutes. Add the wine, then turn up the heat and simmer for 5 minutes to reduce the liquid. Add the cream, then the spinach (adding it in batches, stirring until it wilts before adding more). Stir in the butterbeans to warm through, taste and season, then stir in the parsley and a squeeze of lemon juice. Serve with the sliced pork.
- Next time, use dry sherry instead of the wine to make the sauce (step 5).
- Prepare the pork to the end of step 3 up to 48 hours ahead. Wrap the stuffed meat tightly in cling film to help it keep its shape, then chill. Unwrap then continue from step 4.
- Go for a white with depth of flavour, such as a French chardonnay or viognier.