Pork wrapped in Parma ham with nectarines

March 24, 2015 (Last Updated: January 11, 2019)
Pork wrapped in Parma ham with nectarines recipe

TO DRINK: Pierre Jourdan Tranquille Blush, with fresh acidity and great balance.

Print Recipe

Pork wrapped in Parma ham with nectarines

Serves: 4
Cooking Time: 1 hour

Ingredients

  • 600g pork roll
  • salt and freshly ground black pepper, to taste
  • 100ml fresh flat-leaf parsley, finely chopped
  • 100ml fresh basil, shredded
  • 50ml fresh oregano
  • 2 garlic cloves, chopped
  • 8 slices Parma ham
  • 100ml olive oil
  • 50g butter, melted
  • 200ml red wine
  • 4 nectarines, stoned and quartered

Instructions

1

On a work surface, roll out the pork, flatten it slightly with a mallet and season. Spread the herbs and garlic on the inside of the meat and roll up again.

2

Wrap the Parma ham around the pork and secure with string.

3

In a large pot, brown the pork on all sides over medium heat. Drizzle with the olive oil, butter and a ladle of the wine. Reduce the heat and simmer, gradually adding the rest of the wine, for about 15 minutes.

4

Add the nectarines and continue to cook until the pork is tender, about 30 minutes.

5

Remove the pork from the heat and leave to rest before slicing. Serve with the nectarines.

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March 24, 2015 (Last Updated: January 11, 2019) By
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