4 Mick's Meat pork medallions
8 sage leaves
2 nashi pears, thickly sliced
8 slices prosciutto
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 green witlof, leaves separated
1 small baby endive, pale leaves only, separated
1/2 bunch chives, diagonally cut into 2cm lengths
Step 1 - Heat 1 tablespoon of the oil in a large frying pan over high heat. Add sage leaves and cook for 1 minute or until crisp. Transfer to a plate lined with paper towel. Reduce heat to medium. Add nashi slices and cook for 2 minutes each side or until golden and caramelised. Transfer to a plate.
Step 2 - Season both sides of pork . Cook in pan for 1 minute each side or until golden brown. Remove from pan. Wrap each pork fillet with prosciutto to enclose. Return to pan and cook for 2 minutes each side for medium or until cooked to your liking. Remove from heat and set aside for 5 minutes to rest.
Step 3 - Meanwhile, whisk vinegar , mustard and remaining oil together in a small bowl. Season with salt and pepper. Place witlof , endive and chives in a bowl and gently toss until just combined. Divide salad leaves among serving plates and drizzle with dressing. Arrange nashi slices and pork on serving plates and top with sage leaves to serve. Enjoy!
And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at firstname.lastname@example.org