Pork Saltimbocca

    15m prep time
    50m total time
    Easy level
    11 ingredients

A traditional Italian recipe that translates as "jump in the mouth". It's juicy pork wrapped in prosciutto ham and infused with sage. Ideally this recipe includes Marsala wine, so if you have some, we highly recommend that you use it. If not, you can use sherry, which works just as well and is much less expensive. You can also cook this dish without booze, if you are cooking for kiddies or avoid alcohol in general.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C fan. Halve the potatoes and place into a pan of cold, salted water and bring to a boil. Once boiling, cook for 6-8 minutes before draining and transferring them to an oven-proof tray. Drizzle the par-cooked potatoes with a little olive oil, add the garlic cloves and season with salt and pepper. Transfer the tray to the oven and cook for 30 minutes, until crispy and tender.

Step 2

Whilst the potatoes are cooking, prepare the pork. Place the pork medallions on a chopping board and remove most of the fat using a sharp knife Lay a sheet of greaseproof paper or cling film over the pork and, using a rolling pin or a meat mallet, give the medallions a bash until they are about 5mm thick. Sit a sage leaf or 2 on each medallion, season with a little salt and pepper and wrap each one in a slice of prosciutto (don't worry that it's not completely covered).

Step 3

When your potatoes have had 15 minutes in the oven, set a large frying pan (you could use two) over a medium-high heat. Once hot, add half of the olive oil and add as many of the saltimbocca as you can fit in the pan, about 2 or 3. Cook for 2-3 minutes on each side, then remove from the pan and cover with foil. Repeat with the remaining pork, adding a little more olive oil each time.

Step 4

Once the pork is cooked and resting, increase the heat, add the butter and allow to melt. Once foaming, add any remaining picked sage leaves and allow them to frazzle for 20 seconds. Add the sweet sherry (Maderia, Marsala or white wine, if using) and half the lemon juice. Simmer for about a minute, then remove from the heat and add the cooked pork, turning to coat in the sauce. Remove the potatoes from the oven.

Step 5

Serve with the crispy potatoes, the buttery sauce and a rocket salad, dressed with the remaining lemon juice and a little olive oil.
  • Ingredients
  • Based on 4 servings
  • 800g British Pork Loin, fat removed 1 x Sainsbury's British Pork Loin Steaks x8 800g
  • 60g Rocket 1 x Sainsbury's Wild Rocket 60g
  • 4 Garlic Cloves, bashed 1 x Sainsbury's Garlic
  • 2 tbsp Olive Oil, plus extra for the potatoes 1 x Sainsbury's Olive Oil 500ml
  • 30g Butter 1 x Sainsbury's British Butter, Unsalted 250g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 20g Fresh Sage Leaves 1 x Sainsbury's Fresh Packed Sage 20g
  • 750g New Potatoes, halved 1 x Sainsbury's British Charlotte Potatoes 1kg
  • 8 slices of Prosciutto 1 x Sainsbury's Italian Prosciutto Crudo x9 120g
  • 100ml Sweet Sherry, Marsala, Madeira or white wine will also work 1 x Sainsbury's Sweet Pale Cream Sherry 75cl
  • 1 Lemon, juiced 1 x Sainsbury's Lemons
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