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Pork saltimbocca with cauliflower mash

Pork saltimbocca with cauliflower mash

Total Time
30 min
10 min
20 min



500 g, chopped


350 g, cut into large florets

Skim milk

¼ cup(s), (60ml)


75 g, chopped

Fresh sage

2 tbs, (finely chopped) plus extra 4 leaves

Pork medallion or loin steak, raw

600 g, (Buy 4 x 150g fillets)

Prosciutto fat trimmed

80 g, fat trimmed (4x20g slices)

Olive oil

1 tbs

Lemon juice

1 tbs

Salt reduced chicken stock

cup(s), (80ml)

Reduced fat oil spread

1 tbs


  1. Preheat oven to 180°C or 160°C fan forced. Cook potato and cauliflower in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to pan. Mash with milk until smooth.
  2. Meanwhile, combine bocconcini and chopped sage in a small bowl. Cut a deep pocket in the side of each piece of pork. Stuff with sage mixture. Top each piece of pork with a whole sage leaf and wrap with a slice of prosciutto. Secure with a toothpick.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Cook pork for 2 minutes each side or until golden. Transfer to a baking tray and bake for 10 minutes or until cooked to your liking. Cover pork with foil and set aside to rest for 3 minutes.
  4. Meanwhile, heat same uncleaned pan over medium-high heat. Add juice, stock and spread and simmer, uncovered, for 2–3 minutes or until sauce has reduced by half. Top mash with pork and drizzle with sauce to serve.


SERVING SUGGESTION: Steamed zucchini and yellow patty pan squash. Add it: 1 tsp f inely grated lemon rind with bocconcini in Step 2. Swap it: Pork for 4 x 150g skinless lean chicken breast f illets (fat trimmed).