Pork fillet with sage and Mascarpone sauce and little roasters

Prep time: 15
Cook time: 30
Serves: 4
 
Ingredients
       For the pork
       1 pork tenderloin, fat and sinew removed
       3 slices prosciutto
       6 sage leaves
       Freshly ground pepper
       300g small potatoes, halved
       olive oil, for brushing

       For the sauce
       1/4 cup white wine
       2 shallots, roughly chopped
       2/3 cup chicken stock
       1 Tbsp wholegrain mustard
       1 tsp. Dijon mustard
       2 Tbsp. chopped sage leaves
       1/4 cup mascarpone
       salt and pepper to taste

Instructions
     For the pork

1. Pre-heat oven to 220° c and place the rack in the centre of oven.
2. Tuck thin end of tenderloin underneath to make it all the same thickness and place sage leaves on top of pork, evenly spaced along the meat. Grind over some pepper, no need to use salt as the prosciutto will do that for us.
3. Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe pan or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
4. Cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won’t brown as well. Sprinkle with a bit of salt and pepper and if desired, arrange the potatoes cut-side down in the pan for best browning.
5. Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 65 degrees. (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the grill. Place pan back in the oven and allow to cook under the grill until the prosciutto crisps up. Remove and rest for at least 5 minutes before cutting/eating.

   
      For the sauce

1.  Remove pork to a cutting board and cover loosely with foil. Remove the spuds and set aside. Keep the tasty juices and return the pan to a med/high heat.
2.  Add the wine and shallots and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until shallots have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and mascarpone and allow to cook, until reduced by 1/3. Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.