Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 (about 125g each) pork leg steaks

  3. 8 fresh sage leaves

  4. 4 thin slices prosciutto

  5. 4 (about 500g) parsnips, trimmed, peeled, cut into batons

  6. 2 red onions, peeled, cut into wedges

  7. Olive oil spray

  8. 1 tbs balsamic vinegar

  9. 2 tsp extra virgin olive oil

  10. 1 bunch rocket, trimmed, leaves torn

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Top each pork steak with 2 sage leaves. Wrap 1 prosciutto slice around each pork steak to enclose the sage.

  2. Line 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.

  3. Meanwhile, 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.

  4. Whisk 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.


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