Pork and Sage Saltimbocca
Photography by Aaron McLean.
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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