Pork Saltimbocca

By foodiva

Ingredients

• 800 g pork tenderloin
• 1 leaves pack fresh sage 16 leaves
• 1 pack of Parma ham or Prosciutto enough to cover each escalope
• 1 tbsp unsalted butter
• 2-3 tsp olive oil
• 100 ml Marsala (if using or can replace with 150ml chicken stock instead)
• 50 ml Chicken stock
• squeeze of lemon
• freshly ground black pepper

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from gillianskitchen.com

Preparation

Step 1

When done, remove to a plate and cover with foil to keep warm. Continue to fry the remaining escalopes in the same way, adding a drizzle more oil to the pan if needed.

Instructions

Slice your tenderloin into medallions about half an inch thick. Lay the escalopes, a couple at a time, on a chopping board and place a sheet of cling film over the top.

Flatten the escalopes with a rolling pin or use your fist, until they are about 5mm thick.

Season both sides of the flattened pork with a little black pepper - no salt, the prosciutto or parma ham will provide enough salt.

Lay a couple of sage leaves flat on each escalope, then place a piece of prosciutto or parma ham on top to cover the meat and press down firmly.

Fold over any overhanging sides to neaten up.

Heat a frying pan over a medium heat and add a knob of butter and a drizzle of olive oil.

Add 2 or 3 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.

When done, remove to a plate and cover with foil to keep warm.

Continue to fry the remaining escalopes in the same way, adding a drizzle more oil to the pan if needed.

Once all the escalopes are cooked and being kept warm, put the pan back on the heat, add the marsala (if using) and simmer for 1 minute.

Add the stock and simmer for a further couple of minutes to reduce, scraping up all the tasty sticky bits at the bottom of the pan. Until you have a sweet, glossy sauce.

Drain off any juice that may have accumulated from the resting escalopes and add to the sauce. Add a squeeze of lemon to the sauce or, alternatively, serve with some wedges on the side.

Serve the saltimbocca with the sauce spooned over and accompanied with a summery salad, pasta or polenta.