Pork & prosciutto with creamy vegetables
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 12 mins - 15 mins
A star rating of 4.5 out of 5.6 ratingsRate
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Don't make chicken your staple diet - try this simple pork dish for a quick midweek meal
Easily halved
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A star rating of 4.8 out of 5.79 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 pork
escalopes
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4 slices prosciutto
-
400g carrot
cut into sticks
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400g runner bean
sliced
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4 leeks
trimmed and cut into strips
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1 tbsp olive oil
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3 tbsp half-fat crème fraîche
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Nutrition: per serving
-
kcal312
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fat13g
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saturates4g
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carbs15g
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sugars13g
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fibre7g
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protein36g
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salt0.99g
low
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Method
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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.
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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.
Recipe from Good Food magazine, July 2007
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A star rating of 4.5 out of 5.6 ratings
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