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Home > Recipes > Pork > Pork saltimbocca with tomato & spinach

Pork saltimbocca with tomato & spinach

Submitted by: Kelly M

Date submitted: 14 August 2012 at 21:46:10

Cover Recipe: "Pork saltimbocca with tomato & spinach; This is worth trying!."

Pork saltimbocca with tomato & spinach

Total Time:

20 minutes

Originaly Yeild:

4 servings




3 tsp,  olive oil

1 medium,  onion, finely chopped

1 medium,  garlic clove, finely chopped

80 ml,  dry white wine

400 g,  chopped tomatoes

0.50 tsp,  dried oregano

0.50 tsp,  salt

0.50 tsp,  freshly ground pepper

4 medium,  pork loin medallion

5 medium,  fresh sage leaves

4 medium,  prosciutto slices

2 medium,  bunches English spinach, trimmed

4 servings,  Mashed potato


  1. Heat 2 tsp of the oil in a small saucepan over a medium-high heat. Cook the onion and garlic for 3 minutes or until soft. Add the wine. Boil for 1 minute. Add the tomatoes. Bring to the boil. Reduce heat to medium-low. Add the oregano, salt, pepper and sugar. Simmer for 10 mins. Cool slightly. Use a hand-held blender or small food processor to blend until smooth. Return to pan and reheat.
  2. Season the medallions with salt and pepper. Place a sage leaf on each. Wrap each medallion in a slice of prosciutto. The ends of the prosciutto should stick or secure with a toothpick.
  3. Heat the remaining oil in frying pan over a medium heat. Cook for 2-3 mins each side. Set aside, covered with foil for 2 mins.
  4. Add the spinach and 2 tbs of water to the pan. Toss until the spinach is wilted. Serve with mashed potato, spinach and tomato sauce.

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