Roasted Medallion of Pork with Parma Ham and Olives

A roasted medallion of pork served with Parma Ham and olives - an Italian-inspired pork roast! 

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I know it's winter and all. And roasts are all the thing. But sometimes, we don't always want a roast dinner with sticky roasted root vegetables, gravy, greens and all the trimmings. I mean that's lovely, but sometimes we still want a roast but just - less stodgy.

Am I right?

Sometimes we want this. 

Roasted medallion of pork - paleo aip low carb

Roasted medallion of pork, sliced up into juicy chunks and then served with wispy rocket leaves, glossy salty olives and a good ol' glug of extra virgin olive oil. 

This is so good. 

The pork is from Farmer's Choice, who sent it to me to try out. It's lean, but has a thick covering of fat to help keep the meat juicy while it roasts in the oven. It's also such a low maintenance cut of meat. You just dab it dry, sprinkle with salt and bung in the oven for an hour or so. 

Roasted medallion of pork - paleo aip low carb

Roasted Medallion of Pork with Parma Ham and Olives
Serves 4
1kg medallion pork joint, defrosted
half teaspoon sea salt
150g fresh rocket leaves, washed and dried
12-15 olives
4 slices Parma Ham or Prosciutto
small red onion, peeled and chopped finely
extra virgin olive oil, for drizzling

Heat the oven up to gas mark 5/190ÂșC. Unwrap the pork joint and place on a foil-lined roasting tray. Dab the top of the joint (the fat) with paper towel to absorb any excess moisture and then sprinkle with the sea salt. Slide the roast into the oven to cook. Roast for 1 hour and 30 minutes - the pork should be sizzling, golden and cooked through. Cut into it with a sharp knife - if there are any bloody juices, slide back into the oven to cook for longer, until no pink juices remain. 

When the pork is ready, allow it to rest on a wooden board for 10 minutes or so, while you get on with the rocket salad. 

On a platter or individual serving plates, arrange the rocket leaves over the top and then add twists of the Parma Ham around the edge. Slice the roasted pork into portions and arrange them in the middle of the plate. Scatter over the olives and the red onions and finish with a drizzle of extra virgin olive oil. 

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I received the pork, along with a contribution towards the cost of the recipe from Farmer's Choice. I'm a big fan of their meat, fish and game and feel so privileged to work with them. Go check them out!

By the way, if you're into AIP Italian recipes, you won't go far wrong with Ambra Torelli's ecookbook, The AIP Italian Cookbook, packed with recipes including lasagne, pizza and cannoli! Find out more here