Heat the oven to Gas 4, 180°C, 350°F.
Trim fat from pork, rub all over with garlic and sage leaves. Wrap each fillet neatly in slices of Parma ham and entwine two sage leaves into the top.
Place on a non-stick roasting pan and cook in the oven for 35 minutes, until golden and crisp on the outside and meat juices run clear when pork is pierced with a knife.
Remove from the oven and leave to rest for 8 minutes in a warm place. Carve each portion into 3 to 4 slices.
Mix together the diced chilli, onion and parsley. Plunge the tomatoes into a pan of boiling water for a minute, remove and peel. Cut the tomatoes into quarters, remove the seeds and discard. Dice the tomatoes and mix with other salsa vegetables, lemon juice and olive oil.
Cook the carrots in a pan of boiling water for 10 minutes, add the broccoli and cook for another 4 minutes. Drain well and divide between the plates, top with the carved pork fillet and a spoonful of the salsa.
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