Prosciutto pork with fennel and pears
Lean pork fillet
480 g, (buy 2x 300g fillets), fat trimmed, halved
15 g, (8 leaves)
Prosciutto fat trimmed
4 slice(s), fat trimmed
2 small, cut into thin wedges
2 medium, cut into thin wedges
3 medium, peeled, quartered
1 x 3 second spray(s)
Baby spinach leaves
3 cup(s), (90g)
- Preheat oven to 200ºC or 180ºC fan-forced. Top each pork fillet with 2 sage leaves then wrap a piece of prosciutto around the centre of each pork fillet. Set aside.
- Place the fennel, onion and pears on a large baking tray lined with baking paper. Lightly spray with oil and drizzle with 1 tablespoon of the vinegar. Bake for 30 minutes or until tender.
- Meanwhile, spray a large non-stick frying pan over high heat. Add pork and cook, turning, for 1–2 minutes each side or until browned. Transfer to a baking tray. Bake for 10–12 minutes or until pork is just cooked through.
- Whisk together the oil and remaining vinegar. Place the roasted fennel, onion and pears in a large bowl with the spinach and toss gently to combine. Divide salad among serving plates and drizzle with the balsamic dressing. Serve with prosciutto-wrapped pork.