Pork tenderloin wrapped in parma ham and sage, rosemary roast potatoes and cavolo nero Recipe

Roast pork fillet to a deep amber colour with buttery black cabbage and a powerful green sauce

  • Preparation
  • Cooking time
  • Rest time
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(20 votes) 2.5/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Pork tenderloin(s) : 3 whole
  • Parma ham slice(s) : 6 whole
  • Sage : 12 leaf
  • Olive oil : 3 Tbsp
  • Maldon salt : 6 pinch(es)
  • Coarse ground black pepper : 3 g
  • Part two of the recipe
  • Cavolo Nero : 1 kg
  • Onion(s) : 2 whole
  • Carrot(s) : 1 whole
  • Unsalted butter : 100 g
  • Maldon salt : 6 pinch(es)
  • Fine ground white pepper : 3 g
  • For the rest of the recipe
  • Baby potato(es) : 800 g
  • Rosemary sprig(s) : 6 whole
  • Garlic clove(s) : 6 whole
  • Olive oil : 50 ml
  • Smoked Maldon salt : 6 pinch(es)
  • Coarse ground black pepper : 3 g



    Pre heat the oven to 160.

    Trim the excess fat and sinew from the pork. Cut into 2 portions ( 1 tenderloin is usually enough for 2 people)

    Lay a 30cm x 30cm piece of cling film on your work top. Place a slice of Parma ham in the middle, so that it is longest from top to bottom. Lay 2 sage leaves in the middle of the ham. Finally put the pork on top of the sage. Wrap with the Parma ham, then tightly with the cling film.

    Refrigerate until needed.

    To cook the pork:

    Heat a frying pan to a medium heat.

    Remove the clingfilm and season the pork with salt and pepper. Place in the pan and brown to a medium amber colour, turning occasionally. This may take up to 5 min.

    Transfer to the oven and cook for a further 10 -12 min.
    Turn half way through to prevent the pork from colouring too much in one side. Remove from the oven and allow to rest for at least 5 min before carving and serving.


    For the cavolo nero:

    Strip the leaves of the black cabbage from the tough stalks, wash and spin in a salad spinner.

    Peel and finely slice the onion.

    Peel the carrot and slice, thinly, on a mandoline.

    Place the butter in a deep saucepan over a low heat. Add the onions and cook, with lid on for 10 min before adding the carrots. Replace the lid and cook for a further 10 min.

    You may need to stir these occasionally, to prevent them from catching and burning. The result should be soft and sweet onions and carrots with a little colour.

    At this stage you should add the cavolo nero with a splash of water and the salt & pepper, turn up the heat to max and stir continuously until the cabbage starts to wilt. Turn down the heat to low again, replace the lid and cook gently for around 10 min, until the cavolo nero is soft and completely wilted.


    Pre heat the oven to 190 degrees Celcius.

    Crush the garlic cloves under your knife and remove the skin. Remove the leaves from the rosemary and finely chop.

    Halve the potatoes lengthways and place them in a bowl. Drizzle the olive oil and toss, so they are well coated.

    Season with the sea salt and pepper. Add the garlic cloves and sprinkle on the chopped rosemary, toss again.

    Place in a baking tray and cook in the oven for approx 40min.

Chef's tip

«The italians prefer the cavolo nero to be completely soft and cook it for longer 40 min or so. »

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