Pork, Parmesan and Sage Saltimbocca
Photography by Aaron McLean.
Saltimbocca, meaning “jump in the mouth” in Italian, is a traditional meat dish with sage and prosciutto. I’ve added Parmesan and sundried tomatoes for a twist.
INGREDIENTS
400 grams pork fillets
½ cup freshly grated Parmesan
12 large sundried tomato halves in oil, thinly sliced
12 large sage leaves
6 long slices streaky bacon, halved
sea salt and freshly ground pepper
12 toothpicks
Apple Aioli
½ cup mayonnaise
2 cloves garlic, crushed
finely grated zest 1 lemon
1 crisp apple, red or green, grated with skin on
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Preheat the flat plate on the barbecue to a medium heat.
Cut the pork into 12 even pieces. Place each round of pork between 2 sheets of plastic wrap and gently pound to ½ cm thick.
Lay the pieces flat on the bench and season with salt and pepper.
Top with the Parmesan, a sage leaf then a few slices of sundried tomato, leaving some of the sage and tomato poking out one end. Roll up then wrap each piece in a strip of bacon and secure with a toothpick. Tip some of the oil from the tomatoes into a dish and brush over the rolls.
Cook over a medium heat for 10-15 minutes, turning so they cook on all sides and the pork is just cooked through. Don’t over-cook or they will be dry. Serve with the apple aioli. Makes 12 saltimbocca
Aioli: Combine all the ingredients in a bowl and season.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!