Sage & prosciutto pork with rich mushroom ragout

• pork tenderloins↗3

  about 300g/10oz each

• prosciutto↗18 slices
• sage↗18

  leaves

• lemon↗juice of 1
• shallots↗3
• dried porcini↗25g g

  mushrooms

• olive oil↗2 tbsp tbsp
• chestnut mushrooms↗250g g

  sliced

• marsala↗4 tbsp tbsp

  or dry sherry

• tomato purée↗1 tbsp tbsp
• roughly chopped fresh flatleaf parsley1 tbsp tbsp

Step-by-step instructions

1. 1

   Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.

2. 2

   Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.

3. 3

   Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.

4. 4

   On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.