My take on the traditional Italian recipe, Saltimbocca. Pork loin with sage, wrapped in parma ham and cooked in white wine and chicken stock.
Prep Time 10minutes
Total Time 25minutes
4pork medallion loin steaks400g
Place the pork loin steaks on a sheet of greaseproof paper (or cling film) and fold the paper over so that the steaks are covered. Bash the steaks a few times with a rolling pin or meat mallet to flatten it slightly.
Place a sage leaf onto each steak and then carefully wrap each steak with a slice of parma ham.
Heat the olive oil (5ml) in a frying pan (large enough to comfortably fit the four steaks).
Add the wrapped steaks (with the ham join facing down) and cook for 2 minutes. Turn and cook for a further two minutes.
Add the white wine (200ml) and chicken stock (200ml) and simmer for 15 minutes until the pork is cooked through.
The white wine and chicken stock makes a delicious sauce. If it's a bit thin when the pork is cooked then remove the pork and continue to simmer the sauce until it has thickened.
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