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Photo of Prosciutto-wrapped pork on lentils by WW

Prosciutto-wrapped pork on lentils

4 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Prosciutto and pork are a match made in heaven!


Prosciutto fat trimmed

60 g

Lean pork leg steak

400 g, (buy 500g) fat trimmed

Olive oil

1 tbs

Red onion

1 medium, finely chopped


2 stick(s), finely chopped


1 large, finely chopped


2 clove(s), crushed

Fresh thyme

1 tsp

Lentils, canned, rinsed, drained

240 g, (400g can)

Chicken stock

½ cup(s)

Balsamic vinegar

2 tsp


  1. Heat oil in a medium saucepan over medium heat. Add onion, celery and carrot and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook for 1 minute. Add lentils and stock and bring to the boil. Reduce heat and simmer, uncovered, for 2–3 minutes or until liquid has evaporated by half. Stir in vinegar. Season with salt and freshly ground black pepper. Cover to keep warm.
  2. Meanwhile, wrap a piece of prosciutto around the centre of each pork steak. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes. Serve pork with lentil mixture and a thyme sprig.


SERVING SUGGESTION: Steamed cavalo nero (also called Tuscan cabbage or kale).TIP: You can use lean chicken breast fillets instead of pork (increase cooking time by 2–3 minutes).