Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Pork Fillet Saltimbocca
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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.
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