Preheat the oven to 190ºC

Mix 1 tablespoon of olive oil with the rosemary leaves and sliced garlic

Brush a little over the pork fillet

Par-boil the potatoes for 10min, then drain and lightly crush. Toss the potatoes and onion wedges with the remaining garlic and rosemary oil, then place on a large baking tray and roast in the oven for 25 min, turning occasionally

Meanwhile, heat the remaining olive oil in a frying pan over medium-high heat. Add the pork fillets and cook for 2-3min, turning to brown all over

Season well with salt and pepper

Remove the pork and add to the baking tray with the potatoes and onion and roast for the remaining cookin time of (20min)

For the final 5min add the slices of prosciutto to the tray to crisp

While everything is cooking, make the dressing. Place the olive oil, balsamic vinegar and mustard in a jar and season with salt and pepper. Shake well

To serve, place some rocket onto each plate and divide the potatoes and onion among them. Slice the pork thickly, place on top and drizzle with the balsamic dressing. Place a shard of crisp prosciutto on top of each and, Enjoy