Crispy Pancetta Pork

This is another Jamie Oliver dish from his 15 Minute Meals book, that I have changed slightly to suit what I had in and for two instead of 4, but it turned out really well and packed loads of flavour into a simple but impressive dish, a sort of take on Saltimbocca.

Crispy Pancetta Pork
Serves 2 Approx 12 points per serving

250g pork tenderloin, sliced into 6 medallions
20g goats cheese, or whatever you have, into 6 pieces
3 strips of pancetta
6 fresh sage leaves
1 tsp Balsamic
2 medium courgettes, thinly sliced
2 cloves garlic
1 red chilli, finely minced
 a sprig or two of fresh mint, chopped
1 x 125g pouch of Uncle Ben's microwave rice!  Yeah, I know it is such a cheat, but oh my how simple it is and stops me either cooking far too much or over cooking the rice and ending up with little bullets.

Take the rounds of pork, score a little cut into it and stuff with a bit of cheese, take the pancetta strips and cut in half, wrap it around the pork and secure with a cocktail stick.
Heat a couple of frying pans with a little tsp of oil in each.
In one frying pan, place the pork pancetta side down and fry until crisp, then turn over and cook until fully cooked, adding the sage leaves 30 secs before the end to crisp up.

At the same time as the pork is cooking, in the other pan, add the courgettes, crushed garlic and chilli and stir fry, add the chopped mint and S&P and continue to cook until soft.
Zap your rice.
Then get ready to serve up, drizzling a little Balsamic over the courgettes and placing the sage on the pork. A small dollop of zero fat yogurt if you like. Simple!