Garlic Pork in Prosciutto and Pastry

There's something truly special about a meal that looks impressive but is deceptively simple to make. This pork fillet encased in salty prosciutto and flaky, golden pastry is exactly that. The garlic butter melts into the meat as it cooks, making it incredibly moist and tender. It's the perfect centerpiece for a dinner party.

Prep Time: 20 minutes | Cook Time: 45 minutes | Resting Time: 10 minutes

Serves: 4

Ingredients

• 1 pork fillet (approx. 400g)

• 8 slices prosciutto

• 3 tablespoons butter, softened

• 4 large garlic cloves, crushed

• 2 sheets frozen puff pastry, thawed

• 1 tbsp fresh chives or parsley, finely chopped (optional)

• 1 egg, beaten (for glazing)

  
  
  
  

  Instructions

  1. Prepare the Pork: Trim any white sinew from the pork fillet. Using a sharp knife, make a long slit down the length of the fillet, cutting about halfway through the meat. If the end of your pork loin is thin, don't cut all the way along but tuck the thin end under to make a piece of pork that is the same thickness.

  2. Make the Garlic Butter: In a small bowl, mix the softened butter with the crushed garlic and your chosen herbs (chives or parsley work beautifully).

  3. Stuff and Wrap: Spread the garlic butter mixture inside the slit you made in the pork fillet. Lay the prosciutto slices out on a board, slightly overlapping, so they form a sheet large enough to wrap the entire fillet. Place the butter-stuffed fillet at one end and roll it up tightly in the prosciutto.

  4. Wrap in Pastry: Lay one sheet of puff pastry on a clean surface. Join a half-sheet of the second pastry sheet to it by pressing the edges together, creating a rectangle long enough to wrap the fillet. Place the prosciutto-wrapped fillet on the pastry and roll it up tightly, ensuring the seam is on the bottom.

  Important Tip: Make sure the side with the butter slit is on top (see notes below). Trim any excess pastry, fold and tuck the ends to seal completely. Use any leftover pastry to decorate the top if desired.

  5. Chill and Preheat: Place the wrapped fillet on a baking tray lined with parchment paper and place it in the refrigerator for 15 minutes. Meanwhile, preheat your oven to 190°C.

  6. Bake: Brush the entire pastry parcel generously with the beaten egg. Bake in the preheated oven for 40-45 minutes, or until the pastry is puffed and deep golden brown.

  7. Rest and Serve: Remove from the oven and allow the fillet to rest for at least 10 minutes. This allows the juices to redistribute, ensuring a moist result. Slice into thick portions and serve.

  
  

  Chef's Notes

  • Preventing a Soggy Bottom: The key to a crisp pastry base is ensuring the garlic butter bastes the meat, not the pastry. After wrapping the fillet in prosciutto, insert a toothpick at the end where the butter is. When you roll it in the pastry, make sure this toothpick-marked end is on top. Remove the toothpick before tucking in the ends of the pastry.

  • Draining Juices: Some butter may still melt out during cooking. After 30 minutes, carefully open the oven and remove the tray to drain off any excess liquid before returning to the oven. This will help keep the bottom of the pastry crisp.

  • Oven Function: If your oven has a "pastry" or "convection bake" function, use it! The circulating air is excellent for achieving an all-around crispy, flaky crust.