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 500g kale, shredded 1 garlic clove, peeled and minced 1 tablespoon extra-virgin olive oil 100ml pork or chicken stock Juice of 1/2 - 1 lemon
1. 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.
2. 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.
3. Place the kale and 2 tbsp water into a large frying pan with a lid. Place onto a medium heat with lid on the pan. Once the kale has wilted, after a few minutes, create a gap in the middle of the pan and add a tablespoon olive oil with the minced garlic. Once the oil heats up and the garlic begins to sizzle give the kale a mix so that the oil, garlic and kale are well mixed through. Turn off the heat until the pork is ready. You may need to turn on the heat just before serving to make sure it’s heated through.
4. 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.
5. 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.
6. Remove the cocktail sticks from the rested Saltimbocca, and cut each piece in half on the diagonal. Portion the sautéed kale onto warm serving plates, top with the saltimbocca and spoon over the sauce.