Pork Saltimbocca
"This classic Italian recipe should be made with veal, but we find it tastes even nicer made with pork escalopes. Sometimes you can buy them ready prepared but, if you can't, it's very simple to prepare them yourself...."
INGREDIENTS
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8 oz (225 g) pork tenderloin, cut into 6 medallions 1 inch (2.5 cm) thick
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6 slices Parma ham – about 2½ oz (60 g)
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6 large fresh sage leaves
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6 fl oz (170 ml) Marsala
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1½ tablespoons olive oil
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salt and freshly milled black pepper
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