Pork saltimbocca with potato gratin and asparagus

Pork saltimbocca with potato gratin and asparagus

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Create a new family favourite with these juicy pork cutlets wrapped in crispy maple bacon and served with golden roast potatoes.

The ingredient of Pork saltimbocca with potato gratin and asparagus

  1. 1 kg washed potatoes, scrubbed, cut into 5mm slices
  2. 2 tablespoons olive oil
  3. 4 slices Coles Brand maple bacon
  4. 4 (800g) Coles Australian pork forequarter cutlets
  5. 12 sage leaves
  6. 60g butter, chopped
  7. 1/3 cup sage leaves, extra
  8. 2 bunches asparagus, steamed, to serve

The instruction how to make Pork saltimbocca with potato gratin and asparagus

  1. Preheat oven to 200C. Cook potatoes in a saucepan of salted boiling water for 8 mins or until just tender. Drain.
  2. Arrange potatoes in a large roasting pan. Drizzle with 1 tbsp olive oil. Sprinkle with sea salt. Roast for 20 mins.
  3. Meanwhile, place a piece of bacon on a clean work surface. Place a pork cutlet in the centre. Top with 3 sage leaves. Wrap bacon around the pork cutlet. Repeat with remaining bacon, sage leaves and pork cutlets. Heat the remaining oil in a large frying pan over medium heat. Add pork cutlets and cook for 2 mins each side or until browned.
  4. Place pork on top of potatoes. Roast for a further 10 mins or until pork is cooked through and potatoes are golden. Set aside to rest while you make the sauce.
  5. Heat butter in a small saucepan over medium heat for 2 mins or until it begins to foam. Add extra sage leaves. Cook for 3-5 mins or until the butter turns a golden brown colour and the sage leaves are crisp. Divide pork cutlets, potatoes, and asparagus among serving plates and drizzle with sage and burnt butter sauce.
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Nutritions of Pork saltimbocca with potato gratin and asparagus

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