Pork Saltimbocca With Sautéed Potatoes and Creamy Leeks

Pork medallions wrapped in Parma ham served alongside paprika-seasoned sautéed potatoes and cheesy, creamed leeks.

Pork Main Course High Protein Italian-Inspired

Estimated Nutrition

Calories

1385.4

kcal / serving

1385.4 kcal total

Carbs

23.8g

per serving

23.8 g total

Fat

110.5g

per serving

110.5 g total

Protein

76.2g

per serving

76.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Double Cream

Manchego Cheese

grated

Meat

150

Pork Medallions

2 x 75g pieces

slice

Parma Ham

NutsSeeds

clove

Garlic

chopped

2.5

Smoked Paprika

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the saltimbocca

Olive Oil

for the potatoes

Vegetables

0.5

piece

Onion

finely sliced

0.5

piece

Potato

peeled and chopped

100

Leek

trimmed and chopped

Method

Wrap two slices of Parma ham around each pork medallion.

Heat oil in an ovenproof pan and sear pork for 2 minutes per side until browned.

Bake the pork in the oven for 6 minutes until cooked through.

Sauté sliced onion and garlic in oil until softened.

Preheat the oven to 200°C.

Add potato and paprika, cooking until the potatoes are tender and golden-brown.

Sauté chopped leeks in butter until soft.

Stir in cream and cheese until melted and seasoned.

Serve the saltimbocca on a plate with the potatoes and leeks.