TO DRINK: Pierre Jourdan Tranquille Blush, with fresh acidity and great balance.
Pork wrapped in Parma ham with nectarines
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.
