Caramelised nashi and prosciutto pork medallions

A mixture of sage, nashi, witlof and baby endive add a boost of flavour to succulent prosciutto-wrapped pork medallions.

Recipe «Caramelised nashi and prosciutto pork medallions» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 8 sage leaves, 2 nashi pears, thickly sliced, 4 pork medallions, 8 slices prosciutto, 2 tbsp white wine vinegar , 1 tbsp Dijon mustard, 1 green witlof, leaves separated, 1 small baby endive, pale leaves only, separated , 1/2 bunch chives, diagonally cut into 2cm lengths.

Ingredients:

• 8 sage leaves 
• 2 nashi pears, thickly sliced 
• 4 pork medallions 
• 8 slices prosciutto 
• 2 tbsp white wine vinegar 
• 1 tbsp Dijon mustard 
• 1 green witlof, leaves separated 
• 1 small baby endive, pale leaves only, separated 
• 1/2 bunch chives, diagonally cut into 2cm lengths 

Instructions

1. 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.
2. 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.
3. 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.