Prosciutto-wrapped pork on lentils
Prosciutto fat trimmed
Lean pork leg steak
400 g, (buy 500g) fat trimmed
1 medium, finely chopped
2 stick(s), finely chopped
1 large, finely chopped
2 clove(s), crushed
Lentils, canned, rinsed, drained
240 g, (400g can)
- 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.
- 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.