Cooking Time: 15 mins
Nutrition Information per serving
Serves 4-6 as a main course.
- 500g Specially Selected Pork Tenderloin - cut into 6 medallions 1.5 inch thick 6 slices Parma ham 8 fresh sage leaves Ground black pepper 2 tbsp rapeseed oil, plus a splash extra 4 stalks of rhubarb, washed and cut into 2cm pieces 100ml pork or chicken stock Juice of 1/2 - 1 lemon
1. Preheat the oven to 170°C, fan 160°C, gas 4.
2. Prepare the rhubarb by washing the stalks, removing the leaves and cutting into 2cm pieces. Place onto a baking sheet lined with parchment and roast until just tender, around 15 minutes.
3. Meanwhile place the pork medallions on a chopping board spaced a few inches apart, cover with cling film. Use a wooden meat tenderiser or rolling pin to bash the pieces of meat out to make them into thin steaks.
4. Lay out the slice of Parma ham width ways, then place the pork steak on top. Season the meat with pepper and lay a sage leaf on top, then fold the ham on top of the steak and double over the pieces if necessary to make them fit. Secure it with a cocktail stick, using it as you would a dress-making pin.
5. Now heat the rapeseed oil in a large frying pan until fairly hot, then fry the slices of pork (sage leaf side down first) for 2 minutes, then flip the pieces over and fry them for another 2 minutes. Remove the pork and allow to rest while you make the sauce.
6. Pour in the chicken stock, a couple of fresh sage leaves and juice of half a lemon and let it bubble and reduce for a minute or so until it becomes a syrupy sauce. Taste and season to taste, adding more lemon juice if it needs more acidity.
7. Remove the cocktail sticks from the rested Saltimbocca, and cut each piece in half on the diagonal. Portion the roasted rhubarb onto warm serving plates with the saltimbocca and spoon over the sauce and serve.