Ingredients
- 3 teaspoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1/3 cup (80ml) dry white wine
- 400g can chopped tomatoes
- 1/2 teaspoon dried oregano
- Salt & freshly ground pepper
- Pinch sugar
- 4 pork loin medallion
- 4 large fresh sage leaves
- 4 prosciutto slices
- 2 bunches English spinach, trimmed
- Mashed potato, to serve
Method
- Step 1Heat 2 teaspoons of the oil in a small saucepan over a medium-high heat. Cook the onion and garlic for 3 minutes or until soft. Add the wine. Boil for 1 minute. Add the tomatoes. Bring to the boil. Reduce heat to medium-low. Add the oregano, salt, pepper and sugar. Simmer for 10 mins. Cool slightly. Use a hand-held blender or small food processor to blend until smooth. Return to pan and reheat.
- Step 2Season the medallions with salt and pepper. Place a sage leaf on each. Wrap each medallion in a slice of prosciutto. The ends of the prosciutto should stick or secure with a toothpick.
- Step 3Heat the remaining oil in frying pan over a medium heat. Cook for 2-3 mins each side. Set aside, covered with foil for 2 mins.
- Step 4Add the spinach and 2 tablespoons of water to the pan. Toss until the spinach is wilted. Serve with mashed potato, spinach and tomato sauce.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1335 kj
Energy
11g
Fat Total
3g
Saturated Fat
5g
Fibre
44g
Protein
87mg
Cholesterol
844.71mg
Sodium
5g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Stuart Scott
- Publication: Fresh Living
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