Mama Mangia
Super Moderator
8 oz pork tenderloin
6 slices parma ham- about 60g
6 large fresh sage leaves
1½ tbs olive oil
6 fl oz marsala wine
salt & black pepper
3 cocktail sticks
Cut the pork into 6 medallions about 1 " thick. Beat the peices out to make them a little thinner using a clenched fist. Be careful not to break the meat. Season with salt and pepper.
Lay the slices of parma ham on top of the pork, folding over if necessary to make them fit. Put a sage leaf in the centre of each peice and secure with half a cocktail stick.
Measure the marsala into a small saucepan and place on a gentle heat to warm through.
Heat the oil in a frying pan large enough to hold all the pork until fairly hot. Fry the slices of pork, sage leaf down first, for 2 minutes. Turn over and cook for another 2 minutes.
Pour in the hot marsala and let it bubble and reduce for a minute or two until it becomes a syrupy sauce.
Transfer the pork to warmed plates, remove the cocktail sticks and spoon the sauce over. Serve with sauted potatoes sprinkled with a few herbs before cooking and a mixed salad.
6 slices parma ham- about 60g
6 large fresh sage leaves
1½ tbs olive oil
6 fl oz marsala wine
salt & black pepper
3 cocktail sticks
Cut the pork into 6 medallions about 1 " thick. Beat the peices out to make them a little thinner using a clenched fist. Be careful not to break the meat. Season with salt and pepper.
Lay the slices of parma ham on top of the pork, folding over if necessary to make them fit. Put a sage leaf in the centre of each peice and secure with half a cocktail stick.
Measure the marsala into a small saucepan and place on a gentle heat to warm through.
Heat the oil in a frying pan large enough to hold all the pork until fairly hot. Fry the slices of pork, sage leaf down first, for 2 minutes. Turn over and cook for another 2 minutes.
Pour in the hot marsala and let it bubble and reduce for a minute or two until it becomes a syrupy sauce.
Transfer the pork to warmed plates, remove the cocktail sticks and spoon the sauce over. Serve with sauted potatoes sprinkled with a few herbs before cooking and a mixed salad.