Ingredients
- Pork loin
- 20gm Bocconcini cheese
- 25gm Sun dried tomatoes
- 5 Basil leaves
- 1/2kg Sweet potatoes
- 45gm Parmesan cheese
- 35ml Port & Walnut sauce
Yield 7 serve
Method
Step 1: Cut pork into escallops and bat out
Step 2: Cut Julianne of sun dried tomatoes and crush bocconcini cheese
Step 3: Place escallop on a chopping board and top with bocconcini cheese julienne of tomatoes and finish with 1 or 2 basil leaves
Step 4: Roll escallop into a cylinder gently and secure with toothpicks or you can roll escallop with glad wrap and place in the oven for 8 to 12 min.
Sweet potatoes mash
Step 5: Place whole unpeeled potatoes on a roasting tray and bake at 180′c for approx 45min or until cooked through. (To check cooking; place a knife through the potatoes to make sure no resistance)
Step 2: Once cooked let rest for 5 min to make it easier to handle
Step 3: Peel potatoes and place in a mixing bowl, add parmesan cheese, salt, and pepper to taste (optional you can add chopped chives)
To Assemble
Step 1: Place a large dollop of sweet potatoes onto the centre of the plate
Step 2: Cut pork Involtini in an angle; and place on top
Step 3: Drizzle Port & Walnut dressing neatly all around
Port & Walnut sauce
Ingredients
- 70gm caramelised walnut
- 180ml port wine
- 1 bunch Sage
- 180ml cream
Method
Step 1: Caramelise walnuts with sugar in a bowl over stove flame till caramelised
Step 2: Reduce port with walnut and sage to ¾ of the volume
Step 3: Add cream and reduce to consistency (coat the back of spoon)
Step 4: Strain sauce
Note: strain sauce to avoid bitter taste from walnut