Pork saltimbocca

Name: Pork saltimbocca
Yield: 4
Cuisine: Italian
Ingredients: 8 x 50g pork loin medallions; freshly ground black pepper; 8 large sage leaves, no stem; 8 rolled pancetta slices; plain flour, seasoned; 3 tbsp olive oil; 40g unsalted butter; fresh lemon, to serve; green salad, to serve

Neil Perry

July 18, 2016

Here's a great solution to your next dinner dilemma. For best results, choose a quality rolled pancetta that's not overly salty. The dish is great served with potato purée or soft polenta. Saltimbocca means "jumps in the mouth" – the pancetta and sage add a boost of flavour that makes this simple dish so delicious.

Ingredients

8 x 50g pork loin medallions
freshly ground black pepper
8 large sage leaves, no stem
8 rolled pancetta slices
plain flour, seasoned
3 tbsp olive oil
40g unsalted butter
fresh lemon, to serve
green salad, to serve

Method

Step 1
Flatten medallions slightly with a meat mallet (or even the back of a pan) then season the pork on both sides with pepper. Place a sage leaf on one side of the pork and cover with the slice of pancetta. Place cling film over the top and lightly pound again.
Step 2
Remove cling film and dust pork lightly in seasoned flour, shaking off any excess.
Step 3
Add half the oil and butter in a shallow frying pan over a medium-high heat. When butter starts foaming, add four pork pieces, pancetta side down and pan fry for about two minutes. Turn and fry for another minute. Place on a plate, cover with foil then repeat with remaining oil, butter and pork.
Step 4
Place two pieces on each plate, season with pepper and serve with lemon and a green salad.