My take on the traditional Italian recipe, Saltimbocca. Pork loin with sage, wrapped in parma ham and cooked in white wine and chicken stock.
Saltimbocca is a dish popular in Italy, Spain, Greece and Southern Switzerland. It was traditionally made using veal. However, over time the recipe has been adapted to use other meats such as chicken, turkey and pork¹.
I was inspired to make a pork version after buying something similar ready-to-cook from Marks & Spencer, which I enjoyed. It’s so simple to prepare, there’s really no need to buy something ready-made.
I also make this recipe using turkey breast steaks instead of the pork loin which works really well too.
Another variation I have tried is to roll the parma ham and sage inside the pork loin rather than wrapping it around the outside as I’ve done here. It does look a bit fancier (worth the effort if you’re trying to impress someone!). However, it tastes the same, it’s just a bit more of a faff to do. When I’m cooking at home I tend to go for simplicity over style (it’s all getting eaten in the end, isn’t it) and that’s the approach I’ve taken here.
However, if you do want to make the rolled-up version then have a quick look under the main recipe and I’ll talk you through what you need to do (I thought about writing it here but it just got confusing without explaining the main recipe first).
If you’re looking for inspiration for side dishes to go with this recipe then take a quick look at my recipe index. My favourites to go with this are the Roasted Carrot and Swede Mash or the Mustard Beans.
To make a fancier version of this recipe
Make the recipe as above with the following three changes…
Complete step 1 and then bash the pork a little more to make it a bit thinner. Place the sage leaf onto the pork and lay a slice of parma ham on top. Roll up the pork and secure with a cocktail stick to prevent in unravelling when cooking.
For step 4, instead of cooking the pork for two minutes on each side. Cook for four minutes turning regularly to ensure that it’s browned all over. You’ll find that the cocktail stick will get in the way (it’s annoying!). To ensure that it’s browned all over you might need to adjust the position of the cocktail stick (but don’t remove it) so that all of the pork comes into contact with the pan at some point.
For step 5. Turn the rolls over halfway through cooking to ensure that they are cooked evenly.
Pork Loin with Parma Ham and Sage Nutritional Information per Serving
This is the estimated nutritional information per portion including the nutrition as a percentage of an adult’s reference intake. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.