2012-12-07
Pork Saltimbocca
Ingredients
- 4 thin pork butterfly steaks
- 12 slices of proscciutto
- 16 large sage leaves
- Salt and pepper
- 250 mls marsala
- 8 toothpicks, cut in half
- Olive oil
- Servings : 4
- Prep Time : 10 mins
- Cooking Time : 5 mins
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Method
- Flatten the pork butterfly steaks until even thickness, about 5 mm.
- Cut the fillets into 4 pieces and season well.
- Place a piece of prosciutto onto each piece of pork and top with a sage leave and secure with the toothpick.
- Heat the olive oil in a large frying pan over a high heat and then add the pork fillets with the sage leaves at the bottom of the frying pan and cook until the prosciutto is crispy.
- Quickly turn over all the pieces and add the Marsala and cook for a further minute.
- Remove all of the pork and continue to cook the Marsala on a high heat until it has reduced and thickened.
- Serve with pear and rocket salad.
My famous Pork Saltimbocca recipe which makes it to the table at least once a week.
Recipe Category: Mains & Sides
posted by Nicola Harrop on August 26, 2013
My daughter absolutely loved the pork saltimbocca – in her words it was better than spaghetti bolognaise (which is her FAVOURITE dinner). The rest of the family loved it too – it has become one of our regular meals. It’s quick and easy to cook which is one of my requirements! Thanks Eternal Ingredients.