Pork fillets with Parma ham and olives

I published a pork fillet casserole recipe a little while ago, but I actually bought too much at the time and had two lovely fillets left over. I wanted to make an easy dish that would require little-to-no effort but that would still be very impressive. I love olives and cream together and go gaga for anything wrapped in Parma ham so I decided to combine the two loves and it worked a treat

The whole thing will take you half an hour from start to finish and, if you want to make it an hour or so in advance, the pork will sit happily in the sauce without drying out.

Pork fillets with Parma ham and olives

Ingredients: (serves 4)
2 pork fillets (approx 700g)
4 pieces parma ham
125ml cream
125ml chicken stock
100g pimento stuffed green olives (200g packet with brine)
fresh thyme
salt and pepper

Butter bean mash and green beans/mange tout to serve

Method:
Preheat oven to 190*C
Wrap the slices of parma ham around the pork fillets and season with salt and pepper.
Put a non-stick pan on high heat, pour in a drizzle of olive oil and brown the fillets on all sides. (approx 5 min)
Put the fillets into a casserole dish with the olives and a few sprigs of thyme.
Mix together cream and stock and pout over the fillets. Season with a little salt and pepper and cover.
Bake in the oven for 15-20 minutes* (mine only took 15), take out and allow to rest for 5 minutes before serving in thick slices with mash and spoonfuls of the creamy sauce.

*To check if the pork is cooked through; gently press the fillet all over with your index finger - it should feel the same all over, but if the centre is softer than the sides then it needs a few more minutes in the oven.