We coat the pork fillets with Dijon mustard for flavour, then wrap them in prosciutto and sage, giving them a salty, savoury boost and at the same time protecting the lean pork and keeping it juicy and tender - all you have to do is defrost them and then oven bake. The little grape tomatoes will brown and some will burst as you cook, creating an instant sauce.
 Pork fillet, prosciutto, sage, Dijon mustard, salt, pepper, grape tomatoes
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER 450g SERVE (Uncooked weight)
ENERGY510kj2708.2kj
PROTEIN23.3g123.7g
FAT TOTAL3g16g
- SATURATED1.1g6g
CARBS.1g.8g
- SUGARS.1g.6g
SODIUM399.7mg2122.6mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Please note: this product contains raw pork and should be fully cooked before consumption.

To cook: defrost and pat dry, then roast in a preheated 210C oven for 20 minutes.

Remove, cover with foil and rest for 10 minutes before carving into thick slices and serving with its collected juices.

Defrost information: defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving. 

Serve with buttered mash or a potato gratin, with some green beans, broccolini or buttered spinach.