Pork wrapped in prosciutto with orange and honey

Pork wrapped in prosciutto with orange and honey

Carne a la naranja, y miel envuelta en jamon crudo

By
From
South American Grill
Serves
4
Photographer
Bonnie Savage

Reflecting Argentina’s Italian influence, this dish is inspired by saltimbocca — veal steak with sage, wrapped in prosciutto. Here, a contrast of flavours, such as the sweetness of honey and slight tart of orange are used to complement the saltiness of the meat.

Ingredients

Quantity Ingredient
4 x 150g boneless pork loin steaks
8 sage leaves
1 orange, peeled and thinly sliced into rounds
2 tablespoons honey
8 thin slices prosciutto
vegetable oil, for brushing

Method

  1. Preheat a barbecue chargrill or hotplate to medium–high.
  2. Remove and discard the skin from the steaks. Season the pork with sea salt and freshly ground black pepper. Lay two sage leaves on each piece of pork, top with two slices of orange and drizzle with a little honey. Wrap each piece of pork in two slices of prosciutto, tucking the ends underneath.
  3. Brush a little vegetable oil over the grill. Cook the wrapped pork for 2–3 minutes on each side, or until the prosciutto is crisp and golden brown and the pork is cooked through. Serve with grilled red capsicum and salt-baked potatoes.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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