Pork Fillet Wrapped in Spinach and Parma Ham with Madeira Mushroom Sauce

This pork recipe is a dinner party classic for me, I feel it goes down well with every crowd due to the rich flavours of the madeira mushroom sauce and the juicy pork fillet gives a brilliant combination of flavours to go well with any side dish of your choice. I choose to pair it with something as simple as panfried peeled courgettes and creamy mash potatoes.

Ingredients:

- 30g butter

- 300g baby spinach (washed)

- olive oil

- 10 slices of parma ham

- 2 pork fillets (trimmed)

- vegetable oil

Madeira mushroom sauce:

- 30g butter

- 4 shallots

- 200g mushrooms

- 2 garlic cloves

- 2 tbsp plan flour

- 850ml chicken stock

- 4 tbsp madeira sauce

- 4 tbsp cream

Method:

1. Melt butter in a saucepan and add the spinach to cook for a few minutes

2. Lay a large piece of cling film on a clean surface and brush with olive oil. Lay 5 pieces of parma ham on the clingfilm width ways so it overlaps slightly.

3. Drain the spinach and lay half of it over the top of the parma ham.

4. Heat the vegetable oil in a frying pan and seal the the pork fillets. 5. Place one pork fillet on top of the spinach and take the other one out of the pan (keeping the juices for the sauce) 6. Season the pork fillet and then using the cling film roll everything up tightly. Repeat the same steps for the second pork fillets and place in the fridge for an hour.

7. To make the sauce, melt the butter in the frying pan used to sear the meat and add the chopped shallots until soft.

8. Add the chopped mushrooms and crushed garlic and cook for a further 5 minutes.

9. Sprinkle the flour over the onions and slowly stir in the stock

10. Add the madeira and simmer to reduce by half and the add the cream and season to taste. 11. Remove the cling films from the pork and bake for 25 minutes at 180 degrees celsius.

12. Allow to rest for 5 minutes before slicing into thick slices.