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Photo of Prosciutto-wrapped pork with peach, bean and basil salad by WW

Prosciutto-wrapped pork with peach, bean and basil salad

Total Time
25 min
10 min
15 min
Tender pork wrapped in prosciutto pairs perfectly with sweet peaches, cucumber, beans and finished with freshly grated lemon zest and basil leaves.


Prosciutto fat trimmed

54 g, (4x15g thin slices) fat trimmed

Pork fillet or tenderloin, raw

400 g, (Buy 2x250g fillets) fat trimmed

Balsamic vinegar

1½ tbs, white variety

Olive oil

1 tbs, extra virgin variety


2 medium, stone removed, cut into wedges

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Lebanese cucumber

1 medium, chopped

Fresh lemon rind

2 tsp, finely grated

Fresh basil

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Wrap 2 prosciutto slices around each pork fillet.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, turning, for 3–4 minutes or until browned. Place pork on prepared tray. Bake for 10 minutes or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before thickly slicing.
  3. Combine vinegar and oil in a large bowl. Add peach, beans, cucumber, rind and basil and toss to combine. Serve pork with salad.


SERVING SUGGESTION: Steamed asparagus and zucchini batons. TIP: You can use mango, honeydew melon or firm ripe pears instead of peaches.