This top meal is inspired by Italian cuisine, is full of flavour and good for you, too.
Ingredients
- 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
Method
- 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.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
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
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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