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Ingredients
- pork tenderloin 100g piece
- parma ham 2-3 pieces
- sage leaves 4-6
- olive oil
- butter
- Marsala 3 tbsp
- orzo 50g cooked, to serve
Method
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Step 1
Cut the pork into 1cm-thick slices, put them between 2 pieces of baking paper and them beat them thinner with a rolling pin or the base of a pan. Pull the Parma ham into pieces big enough to fit over the pork, lay one on each and put a sage leaf on top, then pin them together with a cocktail stick.
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Step 2
Heat some oil and a knob of butter in a pan, add the veal pieces, sage-side down, and cook for 2 minutes, then turn them over and cook for another minute. Add the marsala and bubble the alcohol off for a few minutes. Serve with the orzo, using the sauce to dress the pasta.
Nutritional Information
- Kcals 334
- Fat 15.3g
- Saturates 5.8g
- Carbs 6.5g
- Protein 30.6g
- Salt 2.1g