Pork Loin with Parma Ham and Sage

My take on the traditional Italian recipe, Saltimbocca. Pork loin with sage, wrapped in parma ham and cooked in white wine and chicken stock.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Place 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. 2Place a sage leaf onto each steak and then carefully wrap each steak with a slice of parma ham.
3. 3Heat the olive oil (5ml) in a frying pan (large enough to comfortably fit the four steaks).
4. 4Add the wrapped steaks (with the ham join facing down) and cook for 2 minutes. Turn and cook for a further two minutes.
5. 5Add the white wine (200ml) and chicken stock (200ml) and simmer for 15 minutes until the pork is cooked through.
6. 6The 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. 7Serve.