• 10minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 slices prosciutto

  3. 8 sage leaves

  4. 4 (about 600g) pork scotch fillet steaks

  5. 20g butter

  6. 2 packham pears, cut into wedges

  7. 1/4 cup (60ml) maple syrup

  8. 2 tbs white wine vinegar

  9. 2 tbs extra virgin olive oil

  10. 1 tsp Dijon mustard

  11. 1 bunch rocket, trimmed, coarsely torn

  12. 1/2 cup (55g) toasted walnuts, coarsely chopped

  13. Shaved parmesan, to serve

Instructions Jump to Ingredients ↑

  1. Place 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.

  2. Heat 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.

  3. Meanwhile, 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.

  4. Place 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.

  5. Place the rocket salad and pork on serving plates. Top with the pears and serve immediately.


Send feedback