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Ingredients

4 (410g) pork loin medallions
4 large fresh sage leaves
85g mozzarella, thinly sliced
1 tablespoon olive oil
420g jar Sacla Cherry Tomato Arrabbiata pasta sauce
4 wide slices prosciutto
60g baby spinach leaves
400g can borlotti beans, rinsed, drained
125ml (1/2 cup) Massel chicken style liquid stock
Soft polenta, to serve

Method

Step 1 Preheat oven to 180°C. Top each piece of pork with a slice of mozzarella and a sage leaf. Wrap a slice of prosciutto around each piece of pork to enclose mozzarella.
Step 2 Heat oil in a large ovenproof frying pan over medium-high heat. Add pork and cook for 1 minute each side or until light golden. Transfer pork to a plate. Add pasta sauce and stock to the pan and bring to the boil. Season.
Step 3 Remove from heat. Return pork to pan, sage-side up. Bake for 10 minutes. Add the borlotti beans and spinach. Cover and bake for 5 minutes or until the spinach just wilts. Serve with the soft polenta.

Saltimbocca with borlotti beans

How to make Saltimbocca with borlotti beans

Ingredients

Method