Pork Saltimbocca

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  8 oz or 227g

• Ham

  Smoked, 96% Fat Free - Oscar Mayer

  60g

• Sage

  Spices, ground

  6 tbsp or 12g

• Wine

  Alcoholic beverage, dessert, sweet

  600g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. MethodFirst of all beat the pieces of meat out to make them a little thinner. I use a clenched fist to do this, but don't go mad and break the meat it just needs to be flattened and stretched a bit. Season the meat with salt and pepper and now lay the slices of Parma ham on top of it (because they won't be precisely the same size, fold the ham and double over the pieces if necessary to make them fit). Now place a sage leaf in the centre of each piece and secure it with half a cocktail stick, using it as you would a dress-making pin. Next, measure the Marsala into a small saucepan and place it on a gentle heat to warm through. Now heat the oil in the frying pan until fairly hot, then fry the slices of pork (sage leaf side down first) for 2 minutes, then flip the pieces over and fry them for another 2 minutes. After that, pour in the hot Marsala and let it bubble and reduce for a minute or so until it becomes a syrupy sauce. Now transfer the pork to warm serving plates, remove the cocktail sticks and spoon the sauce over. Serve with sauteed potatoes sprinkled with a few herbs before cooking, and a mixed salad.
2. (source: https://www.deliaonline.com/recipes/collections/delias-summer-collection/pork-saltimbocca)

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