500 grams pork fillet (we used free-range)
fresh sage leaves
150 grams thinly sliced ham
knob of butter
seasoned flour for dusting
1 clove garlic, crushed
3⁄4 cup chicken stock
3⁄4 cup white wine
Trim off any silverskin and cut the pork fillet on the diagonal, into pieces 2 cm thick. Place between 2 pieces of plastic wrap and gently pound to 1⁄2 cm thick. Season. Press 1 sage leaf onto the pork then top with a slice of ham then another sage leaf. Secure with a toothpick.
Heat 2 tablespoons of olive oil and a little butter in a sauté pan. Dust the pork in the flour, shaking off the excess. Cook, ham side down, for 2-3 minutes, turn over and cook another 2 minutes or until just cooked through. Adjust the heat to prevent the flour catching and burning. Transfer to a platter and keep warm in a low oven. Add a little more olive oil and butter to the pan and repeat with the remaining pork.
Add the garlic, stock and white wine to the pan, scraping the base to release the sticky bits. Boil until reduced by half. Season.