TO DRINK: Pierre Jourdan Tranquille Blush, with fresh acidity and great balance.
Pork wrapped in Parma ham with nectarines
- 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
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.
Wrap the Parma ham around the pork and secure with string.
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.
Add the nectarines and continue to cook until the pork is tender, about 30 minutes.
Remove the pork from the heat and leave to rest before slicing. Serve with the nectarines.