- 1137 kj Energy
- 7g Fat Total
- 2g Saturated Fat
- 5g Fibre
- 36g Protein
- 86mg Cholesterol
- 641.52mg Sodium
- 7g Carbs (sugar)
- 13g Carbs (total)
All nutrition values are per serve
Pork saltimbocca with roasted parsnip salad
- 4 (about 125g each) pork leg steaks
- 8 fresh sage leaves
- 4 thin slices prosciutto
- 4 (about 500g) parsnips, trimmed, peeled, cut into batons
- 2 red onions, peeled, cut into wedges
- Olive oil spray
- 1 tablespoon balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 1 bunch rocket, trimmed, leaves torn
- Step 1Preheat oven to 200°C. Top each pork steak with 2 sage leaves. Wrap 1 prosciutto slice around each pork steak to enclose the sage.
- Step 2Line a large baking tray with non-stick baking paper. Place parsnip and onion on the tray. Spray with oil. Bake for 20-25 minutes or until tender.
- Step 3Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork for 3 minutes each side or until golden.
- Step 4Whisk the vinegar and oil in a jug to combine. Place the parsnip, onion and rocket in a large bowl. Add the dressing and gently toss to combine. Divide the pork and salad among serving plates.
- Author: Chrissy Freer
- Image credit: Mark O’Meara
- Publication: Australian Good Taste