[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Photo of Prosciutto pork with fennel and pears by WW

Prosciutto pork with fennel and pears

Total Time
40 min
10 min
30 min
In this easy yet stylish dish, pork shares the plate with three favourite flavour partners - fennel, sage and pear.


Pork fillet or tenderloin, raw

480 g, (buy 2x 300g fillets), fat trimmed, halved

Fresh sage

15 g, (8 leaves)

Prosciutto fat trimmed

4 slice(s), fat trimmed


2 small, cut into thin wedges

Red onion

2 medium, cut into thin wedges


3 medium, peeled, quartered

Balsamic vinegar

2 tbs

Oil spray

1 x 3 second spray(s)

Olive oil

2 tsp

Baby spinach

3 cup(s), (90g)


  1. 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.
  2. 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.
  3. 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.
  4. 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.