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Pork with prosciutto, sage and orange sauce

Serves: 4 people
Prep time:



  • 2 oranges 
  • 8 x 75g lean pork leg steaks, lightly flattened with a meat mallet 
  • 8 large sage leaves
  • 4 prosciutto slices, halved width ways 
  • 1 ½ tbs oil 
  • 250ml (1 cup) Campbell’s Real Stock- Chicken


  1. Peel and segment 1 orange and cut segments into 3 and set aside. Juice the second orange, then set aside separately.
  2. Season the pork with pepper. Top each steak with 1 sage leaf and half a prosciutto slice.
  3. Heat oil in a large fry pan over medium-high heat. Cook the pork for 2 minutes each side until cooked through. Remove pork from the pan and cover loosely with foil.
  4. Add orange juice, segments and Campbell’s Real Stock to the pan, simmer over medium heat for 5 minutes or until reduced by half. Return pork to the pan for 1 minute to warm through.