Pork and Sage Saltimbocca

, from Issue #38. September, 2015
Photography by Aaron McLean.
Pork and Sage Saltimbocca

Serves: 4–6


600 grams pork fillet (we use Freedom Farms)
large sage leaves
½ cup plain flour
sea salt and freshly ground pepper
olive oil


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