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Photo of Sage pork medallions with apple and mint salsa by WW

Sage pork medallions with apple and mint salsa

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Butternut pumpkin

500 g, cut into 5mm thick slices

Asparagus

2 bunch(es), cut into 5cm lengths

Fresh sage

16 g, (16 leaves)

Pork medallion or loin steak, raw

480 g

Prosciutto fat trimmed

4 slice(s), (60g)

Green apple, unpeeled

1 medium, Granny Smith, finely chopped

Fresh mint

¼ cup(s), finely shredded

Lemon juice

1 tbs

Rocket

120 g, baby

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium heat. Lightly spray pumpkin with oil. Season with salt and pepper. Cook, in batches, for 1-2 minutes each side or until lightly charred and tender. Transfer to a plate.
  2. Cook asparagus for 2 minutes each side or until just tender. Transfer to a plate.
  3. Lay 2 sage leaves over the top of each pork steak. Turn pork over and top with remaining sage. Wrap a prosciutto slice around each steak to enclose sage.
  4. Cook pork for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes.
  5. Meanwhile, combine apple, mint and half the juice in a small bowl. Place rocket, pumpkin and asparagus in a large bowl. Drizzle with oil and remaining juice. Toss to combine. Top pork with apple salsa and serve with salad.

Notes

TIP: You can use a firm pear and coriander instead of apple and mint.

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