Pork Saltimbocca with Nectarine Salad
When asked to collaborate with Pork 360 (South African Quality Assurance Programme) to create some porkalicious recipes, I could not say no, I love cooking [and eating] pork. The Pork 360 stamp of approval means that the pork meets all their quality and trace-ability standards. You will find pork with the stamp on at Food Lover's Market. The first recipe is an Italian inspired dish, Saltimbocca, usually done with veal, but is even more delicious using pork fillet. The fillet is cut into portions and flattened as thin as humanly possible, then wrapped with fresh sage and prosciutto or Parma ham. They are fried in butter and olive oil until golden. This only takes a few minutes because the meat is so thin and lean. The pan is deglazed with a little white wine and then these cooking juices are lightly poured over the meat. When we visited Florence, Italy, it was the peak of summer and this is what we'd eat alongside sweet melon, caprese salad and lots of crusty bread. So I know something light and fruity works so well with saltimbocca. Since stone fruit is in season, I made a simple salad of rocket leaves, nectarine wedges, mixed seeds and Parmesan shavings. Simply dressed with grassy olive oil and optional balsamic reduction. As expected, it was delightful with the pork. Salty, sweet, tart and fruity. Happy days and summer feasting!
- 1 x ''Pork 360'' stamped Pork Fillet cut into +- 8 pieces
- Freshly ground salt and pepper
- +- 12 sage leaves
- 8- 10 slices of prosciutto or Parma ham
- Olive oil
- 30 ml butter
- 60 ml fruity dry white wine
- 80 g wild rocket
- 6 ripe nectarines cut into wedges
- Handful of mixed seeds
- Parmesan shavings
- Good quality olive oil
- Balsamic vinegar or reduction
- To flatten the pieces of pork fillet, place onto a board, cover with clingfilm and use the flat side of a mallet (or use a rolling pin) and bash until no more than 1 cm in thickness.
- Season lightly with salt and pepper. Place a sage leaf onto each flattened piece of pork.
- Wrap each one in a slice of prosciutto. Give each of them a good squash with your hands to make sure the prosciutto is securely stuck on the pork.
- Heat olive oil and butter in a large pan. Fry the meat for about 1 minute a side or until golden. Do not overcook. Place the meat onto a serving dish.
- Deglaze the pan with white wine over moderate heat for a minute to cook the alcohol out. Pour over the meat.
- Toss the salad ingredients together and place into a serving bowl.
- Enjoy with chilled chenin blanc.
This blog post is sponsored by Pork 360.
Tried this recipe?Let us know how it was!