Pork Fillet Saltimbocca

Recipe rating

    Recipe rated 5 stars
(2)

Add to list

A delicious midweek dish, perfect for date night.

Prep time: 10 mins

Cook time: 20 mins

Serves: 2

Cooking Skill: Easy

Ingredients

4 lean pork fillet medallions or pork loin steaks, trimmed
8 sage leaves
4 slices parma ham
1 tablespoon olive oil
300g new potatoes, boiled and halved
2 tablespoons plain flour
100ml marsala wine
75ml hot chicken stock
Juice of 1/2 lemon
10g butter

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.

Tips and Serving Suggestions

If preferred substitute the pork loin medallions for 2 small pork loin steaks, trimmed of fat and cook for 3-4 minutes on each side.

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.

Rate this recipe

Click the stars to rate this recipe to let other users know what you think

EXPLORE OUR RECIPE COLLECTIONS

Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.

Recipe collections

DISCOVER PORK

View the range of versatile cuts and cooking techniques for delicious pork.

Discover Pork

WHAT WE DO HERE AT LOVE PORK

Sharing quick & easy pork recipe inspiration & cooking advice.

What we do

You may also like...