Ingredients

• 4 pork loin steaks
• 2 bocconcini
• 4 slices prosciutto
• 4 sprigs sage leaves
• 400g green beans, trimmed
• 50g butter
• 1 1/2 tablespoons olive oil
• 1 1/2 lemons, juiced
• 1 tablespoon chopped flat-leaf parsley

Method

• Step 1 Cut pork steaks in half horizontally leaving a 1cm edge uncut. Open out flat like a book. Using a meat mallet or rolling pin, pound pork until 3mm thick. Cut bocconcini into 12 thin slices. Place 3 slices bocconcini on one half of pork, then fold over the other half to enclose. Wrap 1 slice prosciutto around pork and top with 1 sprig sage. Repeat with the remaining pork, bocconcini, prosciutto and sage.
• Step 2 Cook beans in a saucepan of boiling salted water for 3 minutes or until tender, then drain well. Return to saucepan, add 20g butter and toss to coat. Season with salt and pepper.
• Step 3 Heat remaining 30g butter and oil in a large non-stick frying pan over medium–high heat. Add pork steaks, sage-side down, and cook for 2 minutes, then turn over and cook for a further 2 minutes or until just cooked through.
• Step 4 Divide beans among plates, then top with pork. Return the pan to high heat. Add lemon juice and parsley, and season with freshly ground black pepper. As soon as the mixture begins to sizzle, spoon over pork and beans to serve.