Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 20grams butter
- 2 leeks, trimmed, thinly sliced
- 8 slices prosciutto
- 8 small pork medallions
- 2tablespoons olive oil
- 2tablespoons sage leaves, finely chopped
Nutrition per serving
2320kJ / 552Cal
2320 Kilojoules or 552 Calories
27% of daily energy intake*
Protein
60.8grams
Fat
31.8grams
Carbs
6.6grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 1 tablespoon of the oil in a non-stick frying pan over medium heat. Cook prosciutto, in batches for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
Step 2 of 3
Add butter to pan. Season pork medallions. Cook pork for 3-4 minutes on each side or until golden. Add 2 tablespoon water, cover and cook for a further 4 minutes or until medallions are cooked through. Transfer to a large plate. Cover.
Step 3 of 3
Heat remaining oil in pan. Add leek and cook for 5 minutes or until soft. Stir in sage leaves. Season with salt and pepper. Spoon leek mixture onto serving plates. Top with pork. Break prosciutto into shards over pork and serve garnished with extra sage leaves.
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