A really simple dish. A dish that can be made in advance and then popped in the oven. Delicious!
Make the pastry. Rub the butter and flour together to make breadcrumbs then add the rosemary. Add enough water to bind the pastry together and allow to rest.
Roll the pastry out into a rectangle larger than the piece of meat
Wrap the pork in the parma ham
Spread the tapenade over the pastry
Put the wrapped meat in the middle of the pastry and roll up tightly.
Place in a preheated oven 200c for 45 minutes. Allow to rest for 10 minutes then serve with roasted vegetables
Use shop bought pastry to make it even simpler. Try green olive tapenade or pesto for a change. There should be no need for seasoning because of the salty ham and tapenade.
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