This is a melt in your mouth dinner and one of our all-time favorites. The salty crunch of the prosciutto, the melted cheese, the moist pork with a hint of pesto come together to create a meal of pure bliss. Easy to prepare in advance, this dish is a real hit with the kids.
I love that this recipe is quite fast as it takes only around 10 minutes to cook. I use this time to multi-task and get my Easy Green Side Salad prepared plus any other vegetables I am serving on the side. I’ll also set the table and get last minute dishes washed which means that the entire preparation and cooking time for this family meal including side dishes is just 15-20 minutes!
Pork with Prosciutto, Parmesan and Pesto
Ingredients (serves 4)
- 4 medium-sized pork steaks
- 10 thin slices of prosciutto
- ½ cup (50 g) grated parmesan cheese
- 4 dessert spoonfuls of store bought pesto sauce
- Pre-heat your oven to 180C/350F.
- Spread one side of each pork steak with a tablespoon of pesto sauce and ¼ of the parmesan cheese.
- Carefully wrap one half of the pork with a slice of prosciutto then the other half with the second slice, overlapping slightly with the first. Try not to leave any gaps and try to fold the ends on the same side.
- Spray a non-stick pan with olive oil spray then heat the pan to medium-high. Pan fry the pork for 1 minute on each side or until golden and cooked through.
- Bake for 15-18 minutes or until cooked through.
- You can prepare the pork in advance up to the end of step 4, store in the fridge then simply bake when you are ready.
- Try to buy the best quality parmesan cheese as the taste will be so much better.
- Ask your delicatessen to shred a piece of fresh parmesan cheese.
- The pork will be cooked when it has turned white inside and the juices run clear when you prick one with a skewer. If you are unsure, cut one pork steak in half to check. It’s better to be sure than serve undercooked meat! Try not to overcook the meat as it will fast become dry.
- Be gentle when you turn the pork so the prosciutto stays in place.
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