Prosciutto pork with maple pears

On the plate before home-delivered takeaway even hits the road, and sure to taste a whole lot better, this simple meal makes weeknight cooking, a breeze.

• 4 slices prosciutto
• 8 sage leaves
• 4 (about 600g) pork scotch fillet steaks
• 20g butter
• 2 packham pears, cut into wedges
• 1/4 cup (60ml) maple syrup
• 2 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 bunch rocket, trimmed, coarsely torn
• 1/2 cup (55g) toasted walnuts, coarsely chopped
• Shaved parmesan, to serve

Energy 2147kJ	Fat saturated 7.00g
Fat Total 29.00g	Carbohydrate sugars 21.00g
Carbohydrate Total 21.00g	Dietary Fibre 4.00g
Protein 42.00g	Cholesterol 106.00mg
Sodium 700.01mg

All nutrition values are per serve.

1. Step 1

   Place the prosciutto on a clean work surface. Top with the sage leaves. Wrap the prosciutto around each pork steak and secure with a toothpick. Season with salt and pepper.

2. Step 2

   Heat a large frying pan over high heat. Add the pork and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

3. Step 3

   Meanwhile, add the butter to the pan and reduce heat to medium. Add the pears and cook for 2 minutes each side or until lightly caramelised. Drizzle with maple syrup and cook for a further 1 minute or until pears caramelise. Remove from heat.

4. Step 4

   Place the vinegar, oil and mustard in a screw-top jar and shake until well combined. Place the rocket, walnuts and parmesan in a large bowl and drizzle with dressing. Gently toss to combine.

5. Step 5

   Place the rocket salad and pork on serving plates. Top with the pears and serve immediately.