The sweetness of the figs bring this dish to life.
- 350 g fillet (tenderloin) of pork (trimmed of excess fat and sinew)
- 2 tsp flaked sea salt (crushed)
- 1 tsp thyme leaves
- 4 slices prosciutto (or other cured meat)
- 4 sage leaves
- 1 tblsp vegetable oil
- 2 white turnips (peeled and quartered)
- 25 g unsalted butter
- 2 sprigs of tarragon
- 50 ml spanish amontillado sherry
- 1 tsp caster sugar
- 50 ml port
- 2 tblsp balsamic vinegar
- 2 tblsp caster sugar
- cinnamon stick
- star anise
- 2 fresh figs (quartered)
- Sprinkle the salt and thyme evenly over the pork the day before use and refridgerate. The salt will firm the pork up slightly.
- When ready to cook the salted pork, lay the proscuitto slices side-by-side to match the length of the pork, overlapping where necessary. Arrange the sage leaves on the proscuitto and sit the pork fillet down the centre. Roll the proscuitto around the pork to enclose. Cut the pork into two portions.
- Heat the oil over a low heat in a medium frying pan and very gently fry the pork for 15-20 minutes, turning and basting occasionally. Cover with a lid after the first 5 minutes.
- The proscuitto should be golden and just crispy and the pork cooked through. Remove from the pan and allow to rest.
- Bring 200ml (1/3 pt) of salted water to the boil in a small pan with the butter, tarragon, sherry and sugar. Add the prepared turnips and gently simmer for 6-8 minutes.
- The cooking liquor will reduce down while cooking the turnips, to give a rich sherry butter bouillion.
- Deglaze the pan the pork was cooked in using the port, balsamic vinegar, sugar, cinnamon and star anise. Allow the mixture to bubble down for 2-3 minutes until syrupy. Add the figs and gently warm through for a further 1-2 minutes until just softened.
- Slice each piece of pork into four medallions and arrange them on two serving plates. Divide the turnips between the plates, drizzling the sherry butter bouillion over.
- Spoon the figs and syrupy balsamic port sauce onto the plate. Don't forget to pour any delicious pork juices over the pork and serve.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips