Pork saltimbocca  past tomato & spinach

Pork saltimbocca past tomato & spinach

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The ingredient of Pork saltimbocca past tomato & spinach

  1. 3 tsp olive oil
  2. 1 onion, finely chopped
  3. 1 garlic clove, finely chopped
  4. 1/3 cup (80ml) dry white wine
  5. 400g can chopped tomatoes
  6. 1/2 tsp dried oregano
  7. Salt & freshly field pepper
  8. Pinch sugar
  9. 4 pork loin medallion
  10. 4 large lively sage leaves
  11. 4 prosciutto slices
  12. 2 bunches English spinach, trimmed
  13. Mashed potato, to relief

The instruction how to make Pork saltimbocca past tomato & spinach

  1. Heat 2 teaspoons of the oil in a small saucepan on top of higher than a medium-high heat. Cook the onion and garlic for 3 minutes or until soft. go to the wine. Boil for 1 minute. accumulate the tomatoes. Bring to the boil. edit 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 mixture until smooth. Return to pan and reheat.
  2. Season the medallions subsequently salt and pepper. Place a sage leaf nearly each. Wrap each medallion in a slice of prosciutto. The ends of the prosciutto should stick or announcer later a toothpick.
  3. Heat the remaining oil in frying pan exceeding a medium heat. Cook for 2-3 mins each side. Set aside, covered later foil for 2 mins.
  4. build up the spinach and 2 tablespoons of water to the pan. Toss until the spinach is wilted. encouragement once mashed potato, spinach and tomato sauce.

Nutritions of Pork saltimbocca past tomato & spinach

calories: 319.065 calories
fatContent: 11 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 9 grams carbohydrates
sugarContent: 5 grams sugar
fibreContent:
proteinContent: 44 grams protein
cholesterolContent: 87 milligrams cholesterol
sodiumContent: 844.71 milligrams sodium

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