Gino D'Acampo's Pork Loin with White Wine and Sage Pesto


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
White Wine 100ml
Freshly Grated Pecorino 50g
Extra Virgin Olive Oil 5 Tbsp
Garlic Clove 1
Peeled Almonds 25g
Sage Leaves 25
Freshly Ground Black Pepper
Salad Leaves To Serve

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