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Rwoody81
Saltimbocca from pork tenderloin
Italian pork tenderloin with parma ham and dried sage.
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Ingredients
Directions
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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.
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Make sure the meat does not break. Remove the foil. Sprinkle the meat with pepper, salt and sage.
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Halve the slices of ham and put 1 slice of ham on each slice of meat. Fold the meat double and press firmly.
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Heat the oil in a large frying pan and fry the meat for 6 minutes. Turn halfway.
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Nutrition
295Calories
Sodium23% DV555mg
Fat28% DV18g
Protein66% DV33g
Carbs0% DV0g
Fiber0% DV0g
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