Prosciutto Wrapped Loin, Spicy Roasted Roots & Creamed Greens

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Preparation

Preheat oven to 400F. In a large bowl add parsnips, cumin, chili flakes, a good pinch of salt and a small splash of olive oil, Toss until parsnips are coated with spices. Then spread them evenly over a parchment-lined oven-roasting tray. Roast for 35/45 mins or until edges become a little crispy.

Meanwhile, layout prosciutto on a chopping board left to right with a slight overlap between pieces. Be sure it’s wide enough to run the length of your pork tenderloin. In a 3-inch strip down the centre lengthways of your prosciutto sprinkle the parsley, thyme and a good pinch of salt. Place your tenderloin closest to yourself and gently roll over the prosciutto – just like rolling a cigar.

Once rolled, in large fry pan over medium high heat add a splash of olive oil. Cut the tenderloin in half (for easier handling) and place each piece in the pan. Sear all sides until just golden. It will only take 45 to 60 seconds per side. Remove from pan and place onto a foil lined roasting tray, slide into your 400F oven for 20/30 mins, or until internal temp of 145 degrees F (63 degrees C).

Meanwhile, add 1/3 inch of water to a medium sized pot on high heat. Place in rapini and cover with lid. Let steam for 3 to 5 mins or until stems are just soft, but not overcooked. Remove from water with tongs and drain off excess water. Add to a blender with butter and 3 Tbsp. of olive oil, blend until pureed, add more oil if desired. Check seasoning.

To plate add a good dollop of rapini puree, parsnips, then pork loin (cut into ½ to 3/4 inch thick slices). Add a drizzle of olive oil and microgreens for garnish.