Prosciutto-wrapped pork on lentils
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Prosciutto and pork are a match made in heaven!
Ingredients
Prosciutto fat trimmed
60 g
Pork leg steak, raw
400 g, (buy 500g) fat trimmed
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Carrot(s)
1 large, finely chopped
Garlic
2 clove(s), crushed
Fresh thyme
1 tsp
Lentils, canned, rinsed, drained
240 g, (400g can)
Chicken stock
½ cup(s)
Balsamic vinegar
2 tsp
Instructions
1
Heat oil in a medium saucepan over medium heat. Add onion, celery and carrot and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook for 1 minute. Add lentils and stock and bring to the boil. Reduce heat and simmer, uncovered, for 2–3 minutes or until liquid has evaporated by half. Stir in vinegar. Season with salt and freshly ground black pepper. Cover to keep warm.
2
Meanwhile, wrap a piece of prosciutto around the centre of each pork steak. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes. Serve pork with lentil mixture and a thyme sprig.
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