1. Trim pork fillet of all fat and sinew to leave a perfect cylinder of pork.
2. Cut pork to 3 inch lengths then press 3 whole sage leaves onto one side of the pork with a grind of pepper.
3. Take a slice of Parma ham then roll the sage and the pork to cover in a cylinder.
4. Heat a tablespoon of olive oil in a heavy based frying pan until hot, seal the pork and Parma ham cylinders on all sides then transfer to an oven proof dish.
5. Add the Madeira to the pan and cook on 180°C for 12-15 minutes until tender.
6. Remove from the Oven, and rest for 10 minutes then slice into 1 inch pieces ready to top the pasta.
For The Madeira Sauce:
1. On a high heat add a good glug of madeira to a pan.
2. Add a dash of orange syrup, a dash of brandy and cook off for a few minutes.
3. Turn off the heat and add 200ml double cream and mix well.
For The Tagliatelle:
1. Add 4 eggs and a dash of orange food colouring to the mixing bowl of a food processor or mixer with dough hook or kneading attachment mix.
2. Add the flour and salt and mix to form a dry dough.
3. Turn out the dough and knead by hand.
4. Wrap the dough in clingfilm and chill in the fridge for 25 minutes.
5. When the dough has rested cut into 4 pieces. Using the pasta attachment of a food processor or a pasta machine, run the dough through several times on the widest setting.
6. Then incrementally reduce the thickness setting on the pasta machine roller getting thinner with each roll until it is on the thinnest setting and you have a long sheet of thin pasta.
7. Repeat this process for each piece of dough.
8. Run through the tagliatelle cutting attachment of the pasta machine and curl into nests ready for cooking.
9. Bring a pan of salted water to the boil.
10. Add the pasta and cook for 2 minutes.
11. Drain then toss through in the to the Madeira Cream Sauce.
12. Serve the pork thinly sliced on a bed of the tagliatelle tossed in Madeira cream sauce.