Season the pork fillets with salt, pepper, Italian herbs and the lemon zest. Wrap each fillet in Parma ham and lay a sprig of rosemary and slice of chilli on top and secure with kitchen string. Arrange the pork fillets in a baking dish and drizzle with olive oil, then top with sliced apple.
Roast for 25 minutes until the pork is no longer pink in the centre. Remove from the oven and allow to rest for 5 minutes under tin foil before serving.
This was delicious, I wrapped in bacon instead of parma ham and just used one large pork fillet. I browned it to seal in a hot pan before roasting in the oven. I served with a creamy peppercorn and wine sauce. - 08 Dec 2015