This tasty summer meal is a delicious combination of char-grilled pork, crunchy walnuts and soft blue cheese.
Ingredients
- 4 (about 150g each) pork loin steaks
- 4 slices prosciutto, halved lengthways
- 8 sage leaves
- 1/4 cup (60ml) maple syrup
- 1 tablespoon wholegrain mustard
- 500g butternut pumpkin, peeled, seeded, thinly sliced
- 1 tablespoon olive oil
- 3 green witlof, leaves separated
- 100g soft blue cheese, thinly sliced
- 1/2 cup (55g) walnut halves, toasted
Method
- Step 1Place the pork on a clean work surface. Wrap the prosciutto around the edge of each steak, tucking sage leaves in while wrapping.
- Step 2Preheat a barbecue or char-grill pan on high. Combine the maple syrup an mustard in a small bowl. Lightly brush the pumpkin with a little of the syrup mixture. Place pumpkin on grill and cook for 2 minutes each side or until golden brown and tender. Transfer to a plate.
- Step 3Brush the pork with oil and season with salt and pepper. Add the pork to the grill and cook for 3 minutes each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 4Arrange the pumpkin, witlof, blue cheese and walnuts among serving plates. Top with pork and drizzle with remaining maple syrup mixture. Serve immediately.
- High protein
- Low carb
- Lower gi
Nutrition
2268 kj
Energy
28g
Fat Total
9g
Saturated Fat
48g
Protein
959.36mg
Sodium
21g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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