Parma Ham Wrapped Pork Tenderloin

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There’s one thing better than a perfectly seasoned, well-cooked piece of pork tenderloin – and that’s a perfectly seasoned, well-cooked piece of pork tenderloin wrapped in Parma ham.

This recipe from BBC Good Food includes a terrific side salad to balance the flavors – but those following Bob’s nutritional plan should leave out the potatoes and ramp up the salad greens.


  • 175g new potatoes, scrubbed and thickly sliced
  • 3 celery
  • sticks, thickly sliced
  • 3 tbsp bio yogurt
  • 2 gherkins (about 85g each), sliced
  • ¼ tsp caraway seeds
  • ½ tsp Dijon mustard
  • 2 x 100g pieces lean pork
  • tenderloin
  • 2 tsp chopped sage
  • 2 slices Parma ham
  • 1 tsp olive oil
  • 2 tsp balsamic vinegar
  • 2 handfuls salad leaves


  1. Bring a pan of water to the boil, add the potatoes and celery and cook for 8 mins. Meanwhile, mix the yogurt, cucumber, caraway and mustard in a bowl. When the potatoes and celery are cooked, drain and set aside for a few mins to cool a little.
  2. Bash the pork pieces with a rolling pin to flatten them. Sprinkle over the sage and some pepper, then top each with a slice of Parma ham. Heat the oil in a non-stick pan, add the pork and cook for a couple of mins each side, turning carefully. Add the balsamic vinegar and let it sizzle in the pan.
  3. Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.

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