Ingredients

• 200g/7oz pork fillet
• sliced into 6 diagonally
• 6 sage leaves
• 6 slices prosciutto
• 25g/1oz plain flour
• 1 tbsp olive oil
• sea salt and black pepper
• 1 garlic clove
• crushed
• 150g/5½oz cherry tomatoes
• halved
• 200g/7oz French beans
• 50ml/2fl oz white wine

Directions

• Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick.
• Top each slice with a sage leaf
• season with salt and pepper and wrap in a slice of prosciutto.
• Place the flour in a wide dish and coat each slice well
• patting off any excess.
• Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side
• or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside.
• Add the garlic to the pan for a minute before adding the cherry tomatoes
• green beans and white wine. Cook for 4–5 minutes
• or until the beans are tender (you may need a splash of water to bring it together).
• Serve the saltimbocca with the vegetables.