Pork saltimbocca with cauliflower mash
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Potato(es)
500 g, chopped
Cauliflower
350 g, cut into large florets
Skim milk
¼ cup(s), (60ml)
Bocconcini
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
⅓ cup(s), (80ml)
Reduced fat oil spread
1 tbs
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.