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Ingredients

4 (about 150g each) pork loin steaks
4 slices prosciutto, halved lengthways
8 sage leaves
1/4 cup (60ml) maple syrup
1 tablespoon wholegrain mustard
500g butternut pumpkin, peeled, seeded, thinly sliced
1 tablespoon olive oil
3 green witlof, leaves separated
100g soft blue cheese, thinly sliced
1/2 cup (55g) walnut halves, toasted

Method

Step 1 Place the pork on a clean work surface. Wrap the prosciutto around the edge of each steak, tucking sage leaves in while wrapping.
Step 2 Preheat a barbecue or char-grill pan on high. Combine the maple syrup an mustard in a small bowl. Lightly brush the pumpkin with a little of the syrup mixture. Place pumpkin on grill and cook for 2 minutes each side or until golden brown and tender. Transfer to a plate.
Step 3 Brush the pork with oil and season with salt and pepper. Add the pork to the grill and cook for 3 minutes each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Step 4 Arrange the pumpkin, witlof, blue cheese and walnuts among serving plates. Top with pork and drizzle with remaining maple syrup mixture. Serve immediately.

Char grilled pork, sage and pumpkin

How to make Char grilled pork, sage and pumpkin

Ingredients

Method