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Saltimbocca from pork tenderloin
 
 
4 ServingsPTM20 min

Saltimbocca from pork tenderloin


Italian pork tenderloin with parma ham and dried sage.

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Directions

  1. 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.
  2. Make sure the meat does not break. Remove the foil. Sprinkle the meat with pepper, salt and sage.
  3. Halve the slices of ham and put 1 slice of ham on each slice of meat. Fold the meat double and press firmly.
  4. Heat the oil in a large frying pan and fry the meat for 6 minutes. Turn halfway.


Nutrition

295Calories
Sodium23% DV555mg
Fat28% DV18g
Protein66% DV33g
Carbs0% DV0g
Fiber0% DV0g

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