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Pork with tarragon, peaches & kale
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4 tbsp Waitrose Honey & Three Mustard Dressing
200g buttonhole kale or 180g pack Duchy Organic Kale, thick stems removed, leaves thinly shredded
450g pack essential Waitrose British Pork Leg Escalopes
½ x 20g pack tarragon, roughly chopped
4 slices prosciutto
1 tsp butter
2 ripe peaches, cut into wedges
1. Toss half the dressing with the kale and leave to stand for 10 minutes. Season the pork, scatter with the tarragon, then wrap in prosciutto.
2. Warm a large frying pan over a high heat. Add the butter then fry the pork for 3 minutes on each side. Remove and keep warm. Sear the peaches for 1 minute until golden then remove. Mix the pan and any resting juices with the remaining dressing, then drizzle over the kale, peaches and pork.
Typical values per serving:
This recipe was first published in Thu Aug 24 10:10:00 BST 2017.