Pork Fillet Saltimbocca with Jersey Royals

Sometimes it is so nice to have an old fashioned simple meal. This recipe is easy to make and all the flavours are so comforting. I grew my own sage this year and it tasted so fresh and who doesn’t like crispy prosciutto. I’m also making most of the jersey royals they are so creamy and crushing them in the delicious Marsala sauce is so satisfying. Recipe adapted from Delia Smith

Ingredients (serves 2)

  • 1 pork tenderloin (fillet)
  • 6 slices of prosciutto
  • 6 large sage leaves
  • 100ml Marsala wine
  • 70ml of pork or vegetable stock
  • 6 large or 8 medium jersey royals
  • Splash of oil, for frying
  • Salt and pepper

Directions

  1. First cut your pork into 6 rounds. Lightly bash them. Season lightly as ham is salty)Wrap around a slice of prosciutto on the rounds and add a sage leaf, securing with a toothpick. Repeat with all the pork and let it rest for 10 minutes.
  2. Put on the potatoes, bring to the boil then simmer for 25 minutes or until fork tender.
  3. While the potato is cooking, heat a drizzle of oil in a frying pan until hot . Add the pork rounds with sage leaf facing down. Fry for 2 minutes the flip for another 2 minutes. Set aside on foil to rest.
  4. In the same pan add the stock and Marsala bring to the boil then simmer for 10 minutes.
  5. Add the pork back to the pan along with any resting juices, warm through while you drain the potatoes.
  6. Divide the pork between 2 plates pour over the sauce and add the potatoes, season to taste. Enjoy 😊

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