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Pork saltimbocca (pork wrapped in proscuitto)

John Torode from New British Kitchen
Giuseppe Milito and John Torode wrap slices of pork fillet in proscuitto in this traditional Italian dish, usually made with veal

Pork saltimbocca (pork wrapped in proscuitto)

Method

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1. Season the pork with salt and pepper, place a leaf of sage on each slice of pork, wrap a slice of proscuitto around and secure each one with a toothpick.

2. Scatter the plain flour over a plate and season with salt and pepper. Dip the saltimbocca into the seasoned flour and dust off any excess. Heat the butter in a frying pan and brown the saltimbocca over a high heat for 2 on each side, or until cooked all the way through.

3. Pour the wine into the pan and deglaze, stirring with a spoon to ensure all the meat sediment in the pan is stirred into the sauce. Simmer a little longer to allow the sauce to reduce.

4. Remove the toothpicks from the saltimbocca and serve at once drizzled with the sauce and accompanied by boiled new potatoes and wilted spinach.

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Serves: 2

Prep: 15 min
Cook: 20 min

Ingredients
8 thin slices Pork fillet, (also called pork scaloppini)
8 leaves fresh Sage
8 slices Proscuitto
2 tbsp plain flour
knob of Butter
1/4 glass Marsala wine