Pork loin saltimbocca with spinach and potatoes

Ingredients

For 1 serving

• Pork loin130 g
• Prosciutto20 g
• Fresh sage3 g
• All-purpose flour5 g
• Beef broth50 ml
• Spinach200 g
• Potatoes180 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Bring a small pan of salted water to the boil; peel the potatoes, cut them into cubes of about 2 cm and boil for 12 minutes, until easily pierced; drain.
2. Meanwhile pound the pork slices between two sheets of baking paper until thin; cover each with prosciutto and a sage leaf, secure with a cocktail stick and lightly flour the meat side.
3. Heat half the oil in a frying pan over medium-high heat and cook the saltimbocca for 2 minutes per side, prosciutto side first, until golden; add pepper but no salt, as the prosciutto is already salty.
4. Pour in the stock and let it reduce for 1–2 minutes, until the juices are creamy.
5. In another pan heat the remaining oil over high heat and sauté the washed spinach with the potatoes for 3 minutes, until the spinach wilts; season with salt.
6. Remove the cocktail sticks and serve the saltimbocca with their juices, the spinach and the potatoes.