Eskort - Prosciutto-wrapped Pork Fillet With Orzo Salad With And Parmesan Vinaigrette

Cover a chopping board with a single loose layer of plastic wrap.
Then start layering the plastic wrap vertically towards you with the parma ham. Make sure the parma ham is overlapping to have a solid mesh to roll the fillet in.
Place the pork fillet at the bottom of the layered parma ham.
Lift the bottom edge of the plastic wrap and start rolling the parma ham over the pork. When the parma reaches the other side, pull away the plastic from the parma ham and complete the rolling process.
You should now have a beautiful pork fillet wrapped in parma ham.

Add the garlic, parmesan, white wine vinegar, lemon juice, honey, oil and pepper to a blender cup. Pulse to combine.

Preheat your oven to 180C
Bring a large pot of salted water to a boil.
Drop the orzo and cook according to the package’s instructions.
Drain, rinse with cold water to completely cool and drain again.
Heat about 2 tablespoons of olive oil over medium-high heat in a large frying pan. Add the cherry tomatoes with seasoning.
Cook for about 5 minutes until the tomatoes start to burst.
Lower the heat and cook until the tomatoes begin to caramelise and soften. Allow for the tomatoes to cool.
Preheat a clean frying pan for the pork.
Grill wrapped pork, making sure only to turn the meat once the parma ham is nice and crispy, keep on repeating the process.
Transfer pan to oven and cook pork for 6 minutes, allow the meat to rest for 2 minutes.
Combine the orzo, corn, tomatoes, rocket, basil, and chives in a large mixing bowl. – – Drizzle in the parmesan vinaigrette and toss well.
Serve at room temperature.
Slice the pork in thick rounds and serve with the orzo salad

Prosciutto-wrapped Pork Fillet With Orzo Salad With And Parmesan Vinaigrette