Pork & prosciutto with creamy vegetables
Don't make chicken your staple diet - try this simple pork dish for a quick midweek meal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 12 - 15 mins
3 of 5-a-day, fibre, good source of folic acid
- Season the pork, then lay a slice of prosciutto on each and secure with a cocktail stick. Put the carrots into a pan with a small glass of water, then season if you like. Bring to the boil, cover and cook for 5 mins, then add the beans and leeks. Give everything a stir and cook, covered, for 5 mins more.
- Meanwhile, heat the oil in a frying pan. Add the pork and fry quickly for 2-3 mins on each side until cooked. Stir the crème fraîche into the vegetables until it is warmed through, then serve alongside the pork.
Per serving
312 kcalories, protein 36.0g, carbohydrate 15.0g, fat 13.0 g, saturated fat 4.0g, fibre 7.0g, sugar 13.0g, salt 0.99 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4534/
http://www.bbcgoodfood.com/recipes/4534/
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Ingredients
- 4 pork escalopes
- 4 slices prosciutto
- 400.0g carrots , cut into sticks
- 400.0g runner beans , sliced
- 4 leeks , trimmed and cut into strips
- 1.0 tbsp olive oil
- 3.0 tbsp half-fat crème fraîche
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 12 - 15 mins
3 of 5-a-day, fibre, good source of folic acid
Satisfying and so tasty
Ingredients
- 4 pork escalopes
- 4 slices prosciutto
- 400.0g carrots , cut into sticks
- 400.0g runner beans , sliced
- 4 leeks , trimmed and cut into strips
- 1.0 tbsp olive oil
- 3.0 tbsp half-fat crème fraîche
Per serving
312 kcalories, protein 36.0g, carbohydrate 15.0g, fat 13.0 g, saturated fat 4.0g, fibre 7.0g, sugar 13.0g, salt 0.99 g
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26 June 2008
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