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Pork saltimbocca with tomato & spinach
Pork saltimbocca with tomato & spinach
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 13.80 gm olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 80ml white wine
  • 400g can chopped tomatoes
  • 1/2 tsp dried oregano
  • Salt & freshly ground pepper
  • Pinch sugar
  • 4 pork loin medallion
  • 4 large fresh sage leaves
  • 4 prosciutto slices
  • 2 bunches English spinach, trimmed
  • Mashed potato, to serve
Instructions:
  • In a small saucepan over medium-high heat, sauté the onion and garlic in 2 teaspoons of oil until soft, about 3 minutes. Pour in the wine and let it boil for 1 minute. Stir in the tomatoes, oregano, salt, pepper, and sugar, then bring to a simmer over medium-low heat. Let it simmer for 10 minutes. Once slightly cooled, blend the mixture until smooth using a hand-held blender or small food processor. Return to the pan and reheat before serving.
  • Season the medallions with a sprinkle of salt and pepper. Top each with a fragrant sage leaf and wrap in a slice of savory prosciutto, securing the ends with a toothpick.
  • Heat the remaining oil in a frying pan over medium heat. Cook for 2-3 minutes on each side. Let it rest, covered with foil, for another 2 minutes.
  • Incorporate the spinach and 2 tablespoons of water into the pan, stirring until the spinach wilts. Serve with mashed potatoes and a side of spinach and tomato sauce.

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