For a special dinner, serve pork fillet with roasted, smashed potatoes and crispy shards of prosciutto.
Ingredients
- 2 tablespoons olive oil
- 1 large sprig rosemary
- 4 garlic cloves, sliced
- 750g piece pork fillet, trimmed
- 500g chat potatoes
- 1 red onion, cut into wedges
- 4 slices prosciutto
- Rocket leaves, to serve
- Salt, to season
Balsamic dressing
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon grainy mustard
Method
- Step 1Preheat the oven to 190°C.
- Step 2Mix 1 tablespoon of the olive oil with the rosemary leaves and sliced garlic. Brush a little over the pork fillet.
- Step 3Par-boil the potatoes for 10 minutes, 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 minutes, turning occasionally.
- Step 4Meanwhile, heat the remaining olive oil in a frypan over medium-high heat. Add the pork fillet and cook for 2-3 minutes, turning to brown all over. Season well with salt and pepper.
- Step 5Remove the pork and add to the baking tray with the potatoes and onion, and roast for the remaining cooking time (20 minutes). For the final 5 minutes, add the slices of prosciutto to the tray to crisp.
- Step 6While everything is cooking, make the dressing. Place the olive oil, balsamic and mustard in a jar and season with salt and pepper. Shake well.
- Step 7To 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.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2117 kj
Energy
26g
Fat Total
5g
Saturated Fat
3g
Fibre
51g
Protein
190mg
Cholesterol
673.4mg
Sodium
1g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little & Nancy Duran
- Image credit: Ian Wallace & Mark Roper
- Publication: Taste.com.au
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