Name: Pork with prosciutto, sage and orange
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 2 oranges; 8 x 75g lean pork leg steaks, lightly flattened with a meat mallet; 8 large sage leaves; 4 prosciutto slices, halved widthways; 27.30 gm extra virgin olive oil; 125ml chicken stock; 12 caperberries (see note); 350g green beans, trimmed, blanched

Pork with prosciutto, sage and orange

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Elevate pork steaks with savory sage and crispy prosciutto for a delectable dish.

Ingredients:

2 oranges
8 x 75g lean pork leg steaks, lightly flattened with a meat mallet
8 large sage leaves
4 prosciutto slices, halved widthways
27.30 gm extra virgin olive oil
125ml chicken stock
12 caperberries (see note)
350g green beans, trimmed, blanched

Instructions:

Peel and remove pith from 1 orange. Segment the orange over a bowl, cutting segments into thirds, squeezing any remaining juice into the bowl. Set aside. Season pork with pepper. Place 1 sage leaf and 1 slice of prosciutto on each steak, securing with toothpicks.
In a large frypan over medium-high heat, warm 1 tablespoon of oil. Cook pork in batches for 2 minutes on each side until fully cooked. Rest the pork under a foil cover as you prepare the sauce.
Pour the juice and stock into the pan and simmer over medium heat until reduced by half, about 1 minute. Stir in the orange pieces and caperberries, then add the pork back to the pan and warm through for 1 minute.
Coat beans in the remaining 2 teaspoons of oil, and then serve alongside the pork and orange sauce.

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