Return to listing

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.

 Pork Saltimbocca

  Serves 2

 8 oz (225 g) pork tenderloin, cut into 6 medallions 1 inch (2.5 cm) thick
 6 slices Parma ham – about 2½ oz (60 g)
 6 large fresh sage leaves
 6 fl oz (170 ml) Marsala
 1½ tablespoons olive oil
 salt and freshly milled black pepper
Oven temperatures and Conversions
Click here for information

You will also need a large frying pan with base measuring 9 inches (23 cm) and 3 cocktail sticks.

This recipe is taken from Delia Smith’s Summer Collection.


First of all beat the pieces of meat out to make them a little thinner. I use a clenched fist to do this, but don't go mad and break the meat – it just needs to be flattened and stretched a bit.

Season the meat with salt and pepper and now lay the slices of Parma ham on top of it (because they won't be precisely the same size, fold the ham and double over the pieces if necessary to make them fit).

Now place a sage leaf in the centre of each piece and secure it with half a cocktail stick, using it as you would a dress-making pin.

Next, measure the Marsala into a small saucepan and place it on a gentle heat to warm through.

Now heat the oil in the frying pan until fairly hot, then fry the slices of pork (sage leaf side down first) for 2 minutes, then flip the pieces over and fry them for another 2 minutes.

After that, pour in the hot Marsala and let it bubble and reduce for a minute or so until it becomes a syrupy sauce.

Now transfer the pork to warm serving plates, remove the cocktail sticks and spoon the sauce over.

Serve with sautéed potatoes sprinkled with a few herbs before cooking, and a mixed salad.


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

Turkey Saltimbocca Serves 2

Turkey Saltimbocca

In Italy, saltimbocca is more usually made with veal, but at Christmastime or when there's turkey in the shops, this makes a tasty alternative. What's more, it's low in fat, so a good option for those on a diet.

Pork Braised in Cider Vinegar Sauce Serves 4

Pork Braised in Cider Vinegar Sauce

For Delia, this superb casserole heralds the start of winter eating...and it's a great one for entertaining as it needs no attention as it cooks. Like many casseroles, it's even better if you can make it the day before.

Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce Serves 4

Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce

Quick and easy this pork recipe is so impressive that no one will believe what a doddle it is to make. The sauce is just wonderful and can be served with any pork recipe, or roast beef.

Roast Loin of Pork with Honey, Cloves and Ginger with Puree of Apples and Ginger Serves 6

Roast Loin of Pork with Honey, Cloves and Ginger with Puree of Apples and Ginger

Roast pork with crisp crackling makes a handsome Sunday roast - and if you follow Delia's advice for the perfect apple sauce you'll be in food heaven!

Roast Loin of Pork with Herbs and Spiced Apricots Serves 8

Roast Loin of Pork with Herbs and Spiced Apricots

This Christmas recipe for pork uses the loin, which yields lots of crunchy crackling, roasted with aromatic herbs. It is served with a sweet and sour sauce made with our Spiced Apricot and Orange Chutney simmered with some sweetish white wine such as




Popular topic
Latest post
Ask Lindsey... Marzipan
01 Apr 2015 20:38
Coffee Break Have you a signature dish?
31 Mar 2015 14:50
Food and travel Italy
02 Jan 2015 21:21
Can Anyone Help? Brown paper
01 Apr 2015 19:48
Books Virtual Bookshelf
01 Mar 2015 15:04
Equipment Kitchen Aide
23 Mar 2015 16:26
Gardening Gardening 2015
19 Mar 2015 08:46
CMS solutions by