Preparation Time: 8 minutes

Cooking Time: 15 minutes

Ingredients (serves 4)

    8 Spring Hill Beef pork medallions or 4 pork butterfly steaks, trimmed
    20g unsalted butter
    2 corella pears, skin on, cored and sliced
    2 tablespoons chicken stock
    2 tablespoons apple juice
    4 slices prosciutto, cut into thick strips
    2 teaspoons rosemary leaves
    salt and pepper

Method

1.     Heat a little olive oil in a large non-stick frying pan over medium-high heat.

2.     Cook the pork in batches for 3-4 minutes or until golden and cooked to your liking. Transfer to a plate and cover with foil to keep warm.

3.     Increase heat to high. Add the butter and, when melted, add the pear and cook for 2 minutes. Add chicken stock and apple juice, simmering for another 3 minutes. Add the prosciutto, rosemary, and salt and pepper and cook for another 2-3 minutes.

4.     To serve, divide the pork among serving plates and top with the pears, prosciutto and some pan juice. Serve with steamed vegetables, if desired.