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.