A mixture of sage, nashi, witlof and baby endive add a boost of flavour to succulent prosciutto-wrapped pork medallions.
The ingredient of Caramelised nashi and prosciutto pork medallions
- 8 sage leaves
- 2 nashi pears, thickly sliced
- 4 (about 700g) pork medallions
- 8 slices prosciutto
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 green witlof, leaves separated
- 1 small baby endive, pale leaves only, separated
- 1/2 bunch chives, diagonally cut into 2cm lengths
The instruction how to make Caramelised nashi and prosciutto pork medallions
- Heat 1 tablespoon of the oil in a large frying pan over high heat. Add sage leaves and cook for 1 minute or until crisp. Transfer to a plate lined with paper towel. Reduce heat to medium. Add nashi slices and cook for 2 minutes each side or until golden and caramelised. Transfer to a plate.
- Season both sides of pork. Cook in pan for 1 minute each side or until golden brown. Remove from pan. Wrap each pork fillet with prosciutto to enclose. Return to pan and cook for 2 minutes each side for medium or until cooked to your liking. Remove from heat and set aside for 5 minutes to rest.
- Meanwhile, whisk vinegar, mustard and remaining oil together in a small bowl. Season with salt and pepper. Place witlof, endive and chives in a bowl and gently toss until just combined. Divide salad leaves among serving plates and drizzle with dressing. Arrange nashi slices and pork on serving plates and top with sage leaves to serve.
Nutritions of Caramelised nashi and prosciutto pork medallionsfatContent: 370.928 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 54 grams protein
sodiumContent: 119 milligrams cholesterol