Filet de porc au jambon de Parme et à la sauge

Ingrédients

• 4 pork medallion loin steaks (400g)
• 4 slices parma ham (60g)
• 4 sage leaves
• 1 tsp olive oil
• 200 ml white wine
• 200 ml chicken stock

Préparation

1. 1

   Place the pork loin steaks on a sheet of greaseproof paper (or cling film) and fold the paper over so that the steaks are covered. Bash the steaks a few times with a rolling pin or meat mallet to flatten it slightly.

2. 2

   Place a sage leaf onto each steak and then carefully wrap each steak with a slice of parma ham.

3. 3

   Heat the olive oil (5ml) in a frying pan (large enough to comfortably fit the four steaks).

4. 4

   Add the wrapped steaks (with the ham join facing down) and cook for 2 minutes. Turn and cook for a further two minutes.

5. 5

   Add the white wine (200ml) and chicken stock (200ml) and simmer for 15 minutes until the pork is cooked through.

6. 6

   The white wine and chicken stock makes a delicious sauce. If it's a bit thin when the pork is cooked then remove the pork and continue to simmer the sauce until it has thickened.

7. 7

   Serve.