Saltimbocca from pork tenderloin
Italian pork tenderloin with parma ham and dried sage.
Cut the meat into 3 cm thick slanted slices. Place them between 2 sheets of cling film and carefully flatten them with the rolling pin.
Make sure the meat does not break. Remove the foil. Sprinkle the meat with pepper, salt and sage.
Halve the slices of ham and put 1 slice of ham on each slice of meat. Fold the meat double and press firmly.
Heat the oil in a large frying pan and fry the meat for 6 minutes. Turn halfway.
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