Pork saltimbocca with roasted parsnip salad

Cooking Meat Pork saltimbocca with roasted parsnip salad

This top meal is inspired by Italian cuisine, is full of flavour and good for you, too.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200°C. Top each pork steak with 2 sage leaves. Wrap 1 prosciutto slice around each pork steak to enclose the sage.
  2. Line a large baking tray with non-stick baking paper. Place parsnip and onion on the tray. Spray with oil. Bake for 20-25 minutes or until tender.
  3. Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork for 3 minutes each side or until golden.
  4. Whisk the vinegar and oil in a jug to combine. Place the parsnip, onion and rocket in a large bowl. Add the dressing and gently toss to combine. Divide the pork and salad among serving plates.

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4 pork leg steaks
8 fresh sage leaves
4 thin slices prosciutto
4 parsnips, trimmed, peeled, cut into batons
2 red onions, peeled, cut into wedges
Olive oil spray
1 tbsp balsamic vinegar
2 tsp extra virgin olive oil
1 bunch rocket, trimmed, leaves torn

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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