This classic Italian recipe should be made with veal, but it tastes just as good made with pork. You can buy them ready prepared almost everywhere, but it’s very simple to prepare them yourself.
8 oz pork tenderloin, cut into 6 medallions 1 inch (2.5 cm) thick
(8 slices of arista)
6 slices Parma ham – approx. 2½ oz (60 g)
6 fl oz Marsala, white wine or lemon juice
Salt and freshly milled black pepper
You will also need a large frying-pan with base measuring 9 inches (23 cm) and 3 cocktail sticks.
- Beat the pieces of meat out to make them a little thinner. I use a clenched fist to do this, but don’t go mad and break the meat – it just needs to be flattened and stretched a bit. Season the meat with salt and pepper.
- Lay the slices of Parma ham on top of the pork (because they won’t be precisely the same size, fold them and double over the pieces if necessary to make them fit). Now place a sage leaf in the centre of each piece and secure it with half a cocktail stick.
- Heat the oil in the frying-pan until fairly hot, then fry the slices of pork (sage leaf side down first) for 2 minutes, then flip the pieces over and fry them for another 2 minutes. After that pour in the Marsala and let it bubble and reduce for a minute or so until it becomes a syrupy sauce.
- Now transfer the pork to warm serving-plates, remove the cocktail sticks and spoon the sauce over.