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Photo of Roast pork with prosciutto and pears by WW

Roast pork with prosciutto and pears

Total Time
1 hr 45 min
40 min
50 min


Pork fillet or tenderloin, raw

960 g, (scotch) (buy 1.2kg), fat trimmed

Fresh rosemary

2 tbs, finely chopped

Prosciutto fat trimmed

6 slice(s), fat trimmed

Olive oil

1 tbs

Maple syrup

¼ cup(s), (60ml)


4 medium, (beurre bosc), quartered

Sugar snap peas

400 g, trimmed


700 g, (2x bunches), leaves picked

Lebanese cucumber

2 medium, halved lengthways, sliced

Red onion

1 small, thinly sliced

Fresh mint

½ cup(s)

Lemon juice

¼ cup(s), (60ml)


  1. Preheat oven to 200°C. Sprinkle the pork with the rosemary. Season with pepper. Wrap the prosciutto around the pork, overlapping slightly. Place in a baking dish. Drizzle with half the oil. Roast for 20 minutes.
  2. Meanwhile, combine the maple syrup, remaining oil and 1 tablespoon water in a small jug. Remove the pork from the oven and turn. Place the pear around the pork then pour the syrup mixture over the pear. Bake for 30 minutes or until juices run clear when a skewer is inserted into pork and the pear is tender. Loosely cover with foil and set aside for 15 minutes to rest before slicing the pork thinly.
  3. Meanwhile, boil the peas in a medium saucepan of boiling salted water for 2 minutes or until just tender. Drain. Combine with the watercress, cucumber, onion, mint and lemon juice in a large bowl. Season with salt and pepper, and gently toss to combine. Serve the pork with the pear and salad.