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Annie Bell's Roast Pork Fillet with Rosemary and Chilli

Annie Bell's Roast Pork Fillet with Rosemary and Chilli

Over a year ago 3,229 views
Serves: 6

Accompaniment

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Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Method

  1. 1

    Season the pork fillets and wrap 4-5 slices of parma ham around each one. Lay a couple of rosemary sprigs and a long red chilli on top.

    Tie each one with string as in the picture above, securing the ends. Drizzle with olive oil and roast for 25 minutes at 220C/200C fan/425F/gas 7, then leave to rest for 5 minutes.

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