Pork and Sage Saltimbocca

, from Issue #38, page 92. September, 2015
Photography Aaron McLean.
    Pork and Sage Saltimbocca

    Serves: 4–6

    INGREDIENTS

    600 grams pork fillet (we use Freedom Farms)
    large sage leaves
    ½ cup plain flour
    sea salt and freshly ground pepper
    olive oil
    butter
    toothpicks

    METHOD

    Cut the pork into 4 cm long pieces. Place cut side down between 2 pieces of plastic wrap and pound to ½ cm thick.

    Season both sides and top each piece with 1-2 sage leaves, securing with a toothpick. Place the flour in a shallow dish and season. Dust the pork in flour, shaking off the excess.

    Heat a little olive oil and butter in a large sauté pan and when sizzling add the pork, sage side down. Cook for 2 minutes each side until golden and just cooked through.

    Drain on kitchen towels and serve with the panzanella salad. 

     

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