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Pork & prosciutto with creamy vegetables

Contains pork – recipe is for non-Muslims only
Don't make chicken your staple diet - try this simple pork dish for a quick midweek meal

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 312
  • Carbohydrates 15
  • Saturated Fat 4
  • Sugar 13
  • Protein 36
  • Fat 13
  • Fibre 7
  • Salt 0.99

Nutrition per serving

  • Calories 312
  • Carbohydrates 15
  • Saturated Fat 4
  • Sugar 13
  • Protein 36
  • Fat 13
  • Fibre 7
  • Salt 0.99

Ingredients

  • 4 pork escalopes
  • 4 slices prosciutto
  • 400g carrots, cut into sticks
  • 400g runner beans, sliced
  • 4 leeks, trimmed and cut into strips
  • 1 tbsp olive oil
  • 3 tbsp half-fat crème fraîche

Method

  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.

  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.

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