French Roast Pork Stuffed With Sage, Prosciutto And Cheese Recipe

• 3 lb top loin roast of pork, from middle, boned, trimmed and tied
• 1 1/2 c. dry white wine, plus extra if needed
• 3 Tbsp. thick plain yogurt
• 1 sprg thyme
• 1 lrg sprig parsley
• 2 x sage leaves
• 4 x mini Savoy cabbages, each cut into
• 4 x wedges
• 1/2 x Spanish onion, minced
• 1 1/2 Tbsp. butter, to finish sauce sea salt and freshly grnd black pepper
• 1 clv garlic, crushed
• 6 x sage leaves, finely minced
• 3 ounce French soft cheese with pepper, crumbled or possibly cream cheese seasoned with black pepper
• 1 1/2 Tbsp. lowfat milk
• 1 1/2 Tbsp. extra virgin olive oil
• 2 x thin slices prosciutto, rolled tightly, and snipped into thin shreds then into slivers.

Directions