Pork saltimbocca with cauliflower mash

Instructions

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.