Wash the sage leaves and place in a food processor with the almonds, garlic, cheese and 2 tablespoons of the oil. Blitz for 20 seconds to create a smooth sage pesto.
Use a sharp knife to make small cuts on the edges of the pork slices to prevent them from curling when you cook them.
Spread the sage pesto on eight of the slices of pork and cover with the remaining eight, creating a sandwich effect.
Heat the remaining oil in a very large frying pan (or use two smaller ones) and fry the pork ‘sandwiches’ on one side for 2-3 minutes. Turn the meat over and continue to cook for a further 2 minutes. Season with salt and pepper.
Pour in the wine and continue to cook for 4 minutes, turning the meat at least once more. Serve immediately, allowing two ‘sandwiches’ per portion, and accompany with your favourite crispy salad.
|Slices Of Lean Pork Loin. Each Slice About 8cm In Diameter And 5mm Thick (or Use 8 Larger Slices. Flatten And Halve Them)||16|
|Freshly Grated Pecorino||50g|
|Extra Virgin Olive Oil||5 Tbsp|
|Freshly Ground Black Pepper|
|Salad Leaves To Serve|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.