Pork & prosciutto with creamy vegetables

• pork↗4

  escalopes

• slices prosciutto↗4
• carrot↗400g g

  cut into sticks

• runner bean↗400g g

  sliced

• leeks↗4

  trimmed and cut into strips

• olive oil↗1 tbsp tbsp
• half-fat crème fraîche↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Season the pork, then lay a slice of prosciutto on each and secure with a cocktail stick. Put the carrots into a pan with a small glass of water, then season if you like. Bring to the boil, cover and cook for 5 mins, then add the beans and leeks. Give everything a stir and cook, covered, for 5 mins more.

2. 2

   Meanwhile, heat the oil in a frying pan. Add the pork and fry quickly for 2-3 mins on each side until cooked. Stir the crème fraîche into the vegetables until it is warmed through, then serve alongside the pork.