Photo: Sam Loyd
Sage & prosciutto pork with rich mushroom ragout
11 ingredients
Serves 6
openrecipes
Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness
Estimated Nutrition (whole recipe, rough)
482
Calories
32g
Protein
28g
Fat
22g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Porcini | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pork tenderloins , about 300g/10oz each
- 18 slices prosciutto
- 18 sage leaves
- juice of 1 lemon
- 3 shallots
- 25g dried porcini mushrooms
- 2 tbsp olive oil
- 250g chestnut mushrooms , sliced
- 4 tbsp Marsala or dry sherry
- 1 tbsp tomato purée
- 1 tbsp roughly chopped fresh flatleaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes