- 2 large potatoes, peeled, chopped
- 400g butternut pumpkin, peeled, chopped
- 2 tbs reduced-fat milk, warmed
- 4 wide slices prosciutto
- 400g pork fillet
- 1 tsp extra virgin olive oil
- 125ml (1/2 cup) red wine
- 2 tbs sour cherry jam
- Steamed broccolini, to serve
Preheat oven to 180C/160C fan forced. Place potato and pumpkin in a large saucepan. Cover with water. Bring to the boil over high heat. Season with salt. Cook for 16 minutes or until tender. Drain. Return to pan. Add the milk and mash until smooth. Season. Keep warm.
Meanwhile, place prosciutto slices, slightly overlapping, on a clean chopping board. Top with pork. Wrap prosciutto around pork to enclose. Heat the oil in an ovenproof frying pan over medium-high heat. Cook the pork, turning, for 5 minutes or until browned. Transfer to the oven and roast for 8-10 minutes or until pork is just cooked through. Transfer pork to a plate and rest for 5 minutes. Slice.
Return pan to medium-low heat. Add red wine to deglaze. Stir in jam. Bring to a simmer. Cook, stirring occasionally, for 4-5 minutes or until thickened. Season.
Divide mash among plates. Top with the pork and drizzle with sauce. Serve with broccolini.