Ingredients

• 2 x 75g/2¾oz pork medallions
• 4 slices parma ham
• 1 tbsp olive oil
• 1 tbsp olive oil
• ½ onion
• finely sliced
• 1 garlic clove
• chopped
• ½ potato
• peeled and chopped
• ½ tsp smoked paprika
• salt and freshly ground black pepper
• 25g/1oz unsalted butter
• 100g/3½oz leeks
• trimmed and chopped
• 50ml/2fl oz double cream
• 75g/2¾oz Manchego cheese
• grated
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the saltimbocca
• wrap two slices of parma ham around each pork medallion.
• Heat the oil in an ovenproof pan and fry the pork for 1-2 minutes on each side
• or until lightly browned.
• Transfer to the oven and bake for 5-6 minutes
• or until completely cooked through.
• For the sautéed potatoes
• heat the oil in a frying pan and sauté the onion and garlic until softened.
• Add the potato and paprika and stir well. Cook until the potatoes are golden-brown and tender
• then season
• to taste
• with salt and freshly ground black pepper.
• For the leeks
• heat the butter in a pan and sauté the leeks until softened.
• Add the double cream and grated cheese and heat gently
• stirring frequently
• until the cheese has melted. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the saltimbocca onto a serving plate with the potatoes and leeks.