Pork Saltimbocca, Prosciutto, Sage & Lemon served with a bitter leaf Salad.

This Recipe is from Jonny Phillips from Coppi, Belfast showcasing the best of local produce at Tesco Taste NI Festival in Custom House Square 12th-14th September 2014


Saltimbocca is an Italian term that simply means “jump In the mouth” we currently have it on our menu at Coppi and its a huge hit with our diners.

You can enjoy it with some fresh gnocchi cooked in garlic butter or as I like it with a really fresh plum tomato, red onion & caper salad with lots of fresh mint & lemon juice!

Difficulty easy
Preparation Time 5-10 minutes
Cooking Time 15 minutes
Servings 2
Main Ingredients
  • 2 x 8oz pieces of pork loin, trimmed
  • 4 slices prosciutto ham
  • Zest & juice 1 lemon
  • 2 cloves crushed garlic
  • 10 torn sage leaf
  • 4 tb sp unsalted butter
  • Salt & coarse black pepper to season
  • 2 tb sp Broighter Gold Rapeseed oil
  • 2 tb spoon vinaigrette
  • 1 small packet organic bitter leaves

Main Instructions
  1. Slice a small pocket in each piece of pork, fill with 3 sage leaf each, the zest of the half the lemon, the garlic , salt & black pepper (easy on the salt)!
  2. Batton the meat out until resembling a thin steak. Dribble a little oil and coat the steak with plenty of pepper & the remaining lemon zest.
  3. Wrap with 2 slices of prosciutto each ( folding over each other to completely cover the pork).
  4. Heat a wide saute pan with 2 tb sp of oil until hot, add the saltimbocca and cook until golden on one side, turn over and place in a 200 degree oven for 4-6 mins until cooked through.
  5. Remove from oven, add butter and sage leaves, baste the meat until the butter is golden brown and add lemon juice.
  6. Let the pork rest in the juices for 2 mins whilst dressing the salad and preparing your plate.
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