Pork saltimbocca with cauliflower mash
500 g, chopped
350 g, cut into large florets
¼ cup(s), (60ml)
75 g, chopped
2 tbs, (finely chopped) plus extra 4 leaves
Lean pork medallion or loin steak, raw
480 g, (Buy 4 x 150g fillets), fat trimmed
Prosciutto fat trimmed
80 g, fat trimmed (4x20g slices)
Salt reduced chicken stock
⅓ cup(s), (80ml)
Reduced fat oil spread
- Preheat oven to 180°C or 160°C fan forced. Cook potato and cauliflower in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to pan. Mash with milk until smooth.
- Meanwhile, combine bocconcini and chopped sage in a small bowl. Cut a deep pocket in the side of each piece of pork. Stuff with sage mixture. Top each piece of pork with a whole sage leaf and wrap with a slice of prosciutto. Secure with a toothpick.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook pork for 2 minutes each side or until golden. Transfer to a baking tray and bake for 10 minutes or until cooked to your liking. Cover pork with foil and set aside to rest for 3 minutes.
- Meanwhile, heat same uncleaned pan over medium-high heat. Add juice, stock and spread and simmer, uncovered, for 2–3 minutes or until sauce has reduced by half. Top mash with pork and drizzle with sauce to serve.