Prosciutto pork with fennel and pears
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
In this easy yet stylish dish, pork shares the plate with three favourite flavour partners - fennel, sage and pear.
Ingredients
Pork fillet or tenderloin, raw
480 g, (buy 2x 300g fillets), fat trimmed, halved
Fresh sage
15 g, (8 leaves)
Prosciutto fat trimmed
4 slice(s), fat trimmed
Fennel
2 small, cut into thin wedges
Red onion
2 medium, cut into thin wedges
Pear(s)
3 medium, peeled, quartered
Balsamic vinegar
2 tbs
Oil spray
1 x 3 second spray(s)
Olive oil
2 tsp
Baby spinach
3 cup(s), (90g)
Instructions
1
Preheat oven to 200ºC or 180ºC fan-forced. Top each pork fillet with 2 sage leaves then wrap a piece of prosciutto around the centre of each pork fillet. Set aside.
2
Place the fennel, onion and pears on a large baking tray lined with baking paper. Lightly spray with oil and drizzle with 1 tablespoon of the vinegar. Bake for 30 minutes or until tender.
3
Meanwhile, spray a large non-stick frying pan over high heat. Add pork and cook, turning, for 1–2 minutes each side or until browned. Transfer to a baking tray. Bake for 10–12 minutes or until pork is just cooked through.
4
Whisk together the oil and remaining vinegar. Place the roasted fennel, onion and pears in a large bowl with the spinach and toss gently to combine. Divide salad among serving plates and drizzle with the balsamic dressing. Serve with prosciutto-wrapped pork.
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