Prosciutto-wrapped pork with peach, bean and basil salad
Prosciutto fat trimmed
54 g, (4x15g thin slices) fat trimmed
Lean pork fillet
400 g, (Buy 2x250g fillets) fat trimmed
1½ tbs, white variety
1 tbs, extra virgin variety
2 medium, stone removed, cut into wedges
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
1 medium, chopped
Fresh lemon rind
2 tsp, finely grated
½ cup(s), leaves
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Wrap 2 prosciutto slices around each pork fillet.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, turning, for 3–4 minutes or until browned. Place pork on prepared tray. Bake for 10 minutes or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before thickly slicing.
- Combine vinegar and oil in a large bowl. Add peach, beans, cucumber, rind and basil and toss to combine. Serve pork with salad.