Pork steak in sage & prosciutto
This dish is really quick to put together but it still feels quite special, so it’s perfect for a midweek dinner. Wrapping the pork steak in prosciutto keeps it fabulously juicy, and the addition of sage butter and crispy sage leaves are a lovely restaurant touch that’s actually really easy to do. Serve with French beans and a'Beckett's Lynchets – the crisp apple freshness is just the thing to balance out the richness of the pork.
- 2 pork loin steaks
- About 6 slices of prosciutto
- A little oil for frying
- 50g butter
- Ground black pepper
- Fresh sage
- Start by preparing the sage butter. Take a couple of sage leaves, chop finely, and then stir into the butter with a generous sprinkling of black pepper – this will be hard work at first but the butter should soften up quickly as you work it with a spoon.
- Divide the butter in half and wrap each piece in clingfilm, then shape it roughly into a disc. Put in the freezer while you cook the pork.
- Carefully wrap each pork loin steak in prosciutto, keeping all the ends on one side. Heat a splash of oil in a frying pan and once it’s nice and hot, carefully lay the pork steaks in the pan with the ends of the prosciutto underneath. Fry for about five minutes, before turning over and frying for five more minutes on the other side.
- Finally, transfer the steaks to plates and in the same pan, crisp up a couple of sage leaves – simply lay them right-side down in a little oil and fry for a minute or so. Top each pork steak with the prepared sage butter and crispy sage leaves, and serve with blanched French beans – lovely with the herb butter.