![Pork fillet wrapped in prosciutto with barbecue butter Pork fillet wrapped in prosciutto with barbecue butter](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/658f678a-ad29-47ca-97e3-da6b944e5435/Derivates/67eca76c-1109-4c6b-8517-b38454ee1d7d.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Barbecue butter
- 1 garlic clove
- ½ tsp fresh rosemary leaves
- 20 g eschalot
- 20 g sun-dried tomatoes in oil, drained
- 1 pinch salt, to season
- 1 pinch ground black pepper, to season
- 50 g unsalted butter, softened and cut into pieces
- ½ tsp liquid smoke seasoning (see Tips)
Pork fillet wrapped in prosciutto
- 1850 g water, plus extra to submerge bag
- 30 g freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
- 100 g prosciutto
- 250 - 300 g pork fillet
- salt, to season
- ground black pepper, to season
- 70 g basil pesto (see Tips)
- Nutrition
- per 1 portion
- Calories
- 2962.6 kJ / 705.4 kcal
- Protein
- 54.5 g
- Carbohydrates
- 6.6 g
- Fat
- 50.9 g
- Saturated Fat
- 20.5 g
- Fibre
- 4.1 g
- Sodium
- 2348.6 mg
In Collections
Alternative recipes
Salmon with fennel and apple salad
1 Std. 20 Min
Rare beef steak with herb garlic butter
2h 15 min
Sous vide salmon with avocado cream (TM6)
1h 5min
Sous-vide rare beef steak with béarnaise sauce
2h 20min
Lamb rack with port sauce and parsnip purée
1hod.
Sous vide fillet steak with gin and peppercorn sauce
2h 20min
Sous vide kangaroo with rosemary (TM6)
1h 15min
Duck breast à l`orange with orange zabaglione
2h 20min
Korean barbecue pork with rice salad
40 min
Sous vide rare beef steak with béarnaise sauce (TM5)
2h 20min
Beef cheek Bourguignon
5h 25min
Teriyaki chicken thighs
2h 10 min