800gm Pork fillets (200gm per person)
½ cup Marsala
8 slices of Parma ham (prosciutto)
8 sage leaves
Splash of Welly Boot olive oil
1 teaspoon butter
1 teaspoon chopped basil
Plain flour sufficient to coat the pork
Salt & pepper
Cut the fillets into 8 medallions, flatten slightly and place a sage leave on both sides of the pork. Next wrap the sliced Parma ham around the pork making sure you cover the sage leaf. Roll in the flour and salt and pepper. Put aside. Heat the pan and add the oil and butter. Seal each side of the medallions very quickly and remove to rest on a warm plate. Don’t wash the pan, de-glaze with the Marsala, add cream to the pan and simmer until reduced down and slightly thickened – approx. 10 mins Add the pork and cook for 2 minutes. Toss through the basil and serve. Great with jacket potatoes and a side salad.
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