- 2 T organic extra virgin olive oil
- 100 g pancetta, diced
- 15 g fresh sage
- 2 small pork fillets
- sea salt and freshly ground black pepper, to taste
- 2 T organic Dijon mustard
- 100 g Italian-style prosciutto, sliced
- 1 cup fresh orange juice
- 4–6 thin slices orange
- 100 g butter
Preheat the oven to 200ºC.
Add the olive oil, pancetta and sage to a large frying pan then fry until golden brown. Remove from the heat, decant and set aside the pan juices. Set aside the fried pancetta and sage.
Season the pork with salt and pepper then smear with half the mustard. Lay the prosciutto slices on a flat surface then top with the fillets. Divide the pancetta and sage between the two fillets then wrap in the prosciutto. Using a pan, fry until golden brown, turning a couple of times. Remove then place on a baking tray and bake in the oven for 5 minutes.
Add to the reserved pancetta-and-sage pan juices the orange juice, remaining mustard and sliced orange, then reduce slightly. Add butter to thicken. Remove the fillets from the oven then slice and spoon over the sauce.
Per serving: 4671.4kJ, 56.2g protein, 90.9g fat, 19.9g carbs