Ingredients

For the fillet:

• 1 pork fillet
• 3 slices of Prosciutto Cotto Paderis
• A little butter
• Salt & pepper

For the sauce:

• 1 onion, roughly chopped
• 1 garlic clove
• 1 carrot, roughly chopped
• Whole allspice berries
• 1 star anise
• 50ml red wine
• 2-3 sage leaves
• 100ml demi-glace sauce
• 2 tbsp carob syrup
• 20g butter
• Salt & pepper

Method

Preparing the sauce:

Heat the butter in a saucepan and add the vegetables and spices. Sauté for 4-5 minutes until they gain some colour.
Deglaze with the red wine and allow it to evaporate. Add the demi-glace sauce and sage leaves.
Let it simmer on low heat for 10-15 minutes. Once ready, season with salt and pepper, stir in the carob syrup, and strain through a fine sieve for a smooth texture.

Preparing the fillet:

Trim the fillet to remove any sinew. Season with salt and pepper.
Lay the Prosciutto Cotto slices on a work surface and wrap them around the fillet.
Heat butter in a pan and sear the fillet on all sides until golden brown.
Finish cooking in the oven at 150°C for approximately 20 minutes.
Remove from the oven and let it rest before slicing.

Plating

Slice the fillet and serve with the sauce drizzled over and around the meat. Pair with mashed potatoes and buttered carrots for a perfect combination.