Fri, 22 July 2016
Chef Neal Kearns from Castleknock Hotel and Country Club was in the kitchen for a recipe for a mouth-watering pork dish.
Pork Fillet Saltimbocca with Roast Garlic Mash
(Serves 4)
Ingredients:
1 Pork fillet, sliced into 8
8 small sage leaves
8 Slices Parma Ham
1 Lemon
1 Glass White Wine
100g Butter Cubed
1 Tomato, de seeded and diced
1 handful of Flat Parsley, Chopped
Salt & Pepper
½ small chilli, deseeded and chopped
Mashed potato
Roast Garlic
Method
1. Place a sage leaf on each piece of pork and cover with the slice of Parma ham. Cover with cling film and place in fridge until needed.
2. Heat a large non-stick pan and add a little oil, once hot, add the Pork fillet, Parma ham side down.
3. Allow to colour nicely and then turn over, reduce the heat a little and allow to cook for about 6 minutes, add the white wine and allow to reduce, add the lemon juice, tomato and chilli.
4. Remove the Pork Fillet from the pan and allow to rest, meanwhile add the butter and watch the sauce thicken slightly. Add the chopped herbs. Remove from the heat.
5. Add the crushed roast Garlic to the mashed potato and serve in the middle of the serving plate, place 2 pieces on top of the mash and spoon some of the sauce over the top, Serve.
