Pork Fillet Saltimbocca

Method

Step 1

Season the medallions with pepper.

Step 2

Next lay one sage leaf flat on one side of the pork and wrap each medallion with a slice of Parma ham. Repeat with the remaining medallions.

Step 3

Heat 1 tablespoon of olive oil in a non-stick frying pan and add the potatoes to the pan. Season with and cook for 5-10 minutes until golden and crispy.

Step 4

Lightly flour both sides of all the pork medallions. Heat the remaining oil in a large non-stick frying pan on a high heat. When hot, add the pork, sage side down and cook for 1 minute per side then reduce heat to low and cook for a further 3 minutes turning occasionally. The pork should be nice and brown and the Parma ham should be crispy.

Step 5

Remove from the pan and set aside on a plate. Add the remaining sage leaves to the pan and cook until crispy on both sides, then remove and set aside with the pork.

Step 6

Add the Marsala wine to the pan, cook down until the liquid reduces by half. Add the chicken stock and let that reduce. Squeeze in the lemon juice and stir in the butter.

Step 7

Serve onto plates with the crispy potatoes and sugar snap peas alongside.