Wrap up pork steaks with fresh sage leaves and prosciutto for a flavoursome family meal.
Ingredients
- 2 oranges
- 8 x 75g lean pork leg steaks, lightly flattened with a meat mallet
- 8 large sage leaves
- 4 prosciutto slices, halved widthways
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 cup (125ml) Massel chicken style liquid stock
- 12 caperberries (see note)
- 350g green beans, trimmed, blanched
Method
- Step 1Peel skin and white pith from 1 orange. Holding the orange over a bowl to catch any juices, segment the orange, then cut the segments into thirds, squeeze the juice of remaining orange into the bowl, then set both aside. Season the pork with pepper. Top each steak with 1 sage leaf and 1 prosciutto slice, then secure with toothpicks.
- Step 2Heat 1 tablespoon oil in a large frypan over medium-high heat. In batches, cook pork for 2 minutes each side until cooked through. Remove pork from pan and cover loosely with foil while you make the sauce.
- Step 3Add the juice and stock to the pan, then simmer over medium heat for 1 minute or until reduced by half. Add orange pieces and caperberries, then return pork to the pan for 1 minute to warm through.
- Step 4Toss beans with remaining 2 teaspoons oil, then serve with pork and orange sauce.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1205 kj
Energy
10.6g
Fat Total
2.2g
Saturated Fat
3.2g
Fibre
39.7g
Protein
101mg
Cholesterol
698mg
Sodium
6.9g
Carbs (total)
All nutrition values are per serve
Notes
Caperberries are available from gourmet shops and delis.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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