Pork & prosciutto with creamy vegetables
- Preparation and cooking time
- Cook: -
- Serves 4
- 4 pork escalopes
- 4 slices prosciutto
- 400g carrot , cut into sticks
- 400g runner bean , sliced
- 4 leeks , trimmed and cut into strips
- 1 tbsp olive oil
- 3 tbsp half-fat crème fraîche
- STEP 1
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.
- STEP 2
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.