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Caramelised nashi and prosciutto pork medallions
Caramelised nashi and prosciutto pork medallions
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Enhance pork medallions with sage, nashi, witlof, and endive for a flavorful twist.
Ingredients:
  • 8 sage leaves
  • 2 nashi pears, thickly sliced
  • 4 (about 700g) pork medallions
  • 8 slices prosciutto
  • 40.00 ml white wine vinegar
  • 23.40 gm 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:
  • In a large frying pan over high heat, warm 1 tablespoon of oil. Fry sage leaves until crisp, about 1 minute. Place on a paper towel-lined plate. Lower heat to medium, then cook nashi slices for 2 minutes on each side until golden and caramelized. Place on a plate.
  • Season both sides of the pork generously. Sear in a hot pan for 1 minute per side, or until beautifully golden. Remove from the pan. Wrap each pork fillet in prosciutto to seal in the flavors. Return to the pan and cook for 2 minutes per side for a medium doneness, or adjust to your preference. Rest off the heat for 5 minutes before serving.
  • Combine vinegar, mustard, and remaining oil in a small bowl. Season with salt and pepper. Toss witlof, endive, and chives in a bowl until just combined. Divide salad leaves among plates and drizzle with dressing. Arrange nashi slices and pork, then top with sage leaves before serving.

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