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Meat: Pork Loin A’la Saltimbocca

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Meat: Pork Loin A’la Saltimbocca

The perfect meat: pork loin a’la saltimbocca recipe with a picture and simple step-by-step instructions.

  • 1 piece Pork loin from the trusted butcher
  • 100 g Parma ham, Serrano or San Daniele
  • 20 piece Sage leaves, fresh
  • Black pepper from the mill
  • Salt
  • 4 tablespoon Extra virgin olive oil
  1. Remove fat and tendons from the loin and cut into approx. 1 cm thick slices (20 pieces).
  2. Pepper the meat, cut the ham into pieces and cover the meat with it. Put a sage leaf on top and fix the whole thing with a wooden toothpick.
  3. Heat the oil in a pan and fry the pieces of meat with the sage leaf side down. Goes very quickly. As soon as the pan is filled, start turning it over.
  4. After removing the underside, add a little salt.
  5. Arrange on a plate.
  6. You can enjoy the parts warm or cold and they are an eye-catcher on every buffet.
Dinner
European
meat: pork loin a’la saltimbocca

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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