On the plate before home-delivered takeaway even hits the road, and sure to taste a whole lot better, this simple meal makes weeknight cooking, a breeze.
Ingredients
- 4 slices prosciutto
- 8 sage leaves
- 4 (about 600g) pork scotch fillet steaks
- 20g butter
- 2 packham pears, cut into wedges
- 1/4 cup (60ml) maple syrup
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 bunch rocket, trimmed, coarsely torn
- 1/2 cup (55g) toasted walnuts, coarsely chopped
- Shaved parmesan, to serve
Method
- Step 1Place the prosciutto on a clean work surface. Top with the sage leaves. Wrap the prosciutto around each pork steak and secure with a toothpick. Season with salt and pepper.
- Step 2Heat a large frying pan over high heat. Add the pork and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3Meanwhile, add the butter to the pan and reduce heat to medium. Add the pears and cook for 2 minutes each side or until lightly caramelised. Drizzle with maple syrup and cook for a further 1 minute or until pears caramelise. Remove from heat.
- Step 4Place the vinegar, oil and mustard in a screw-top jar and shake until well combined. Place the rocket, walnuts and parmesan in a large bowl and drizzle with dressing. Gently toss to combine.
- Step 5Place the rocket salad and pork on serving plates. Top with the pears and serve immediately.
- Low carb
- Lower gi
Nutrition
2147 kj
Energy
29g
Fat Total
7g
Saturated Fat
4g
Fibre
42g
Protein
106mg
Cholesterol
700.01mg
Sodium
21g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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