Slice pork tenderloin into rounds approx 1.5cm thick, bash flat with meat mallet. On each flattened piece of meat lay a leaf of fresh sage, then a piece of proscuitto. Use a cocktail stick to pin it all together.
Fry on both sides in butter, then add a good glass of white wine and a a squeeze of lemon to the frying pan. Simmer and allow juice to evaporate.
Serve with spuds roasted with garlic and rosemary and green beans.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment