December 2023 - Jason's Pork Saltimbocca with Milanese style Risotto, Cherry Vine Tomatoes and Marsala Sauce

Serves 4-6

Ingredients

1 x Half Brown Onion finely chopped

2 x Garlic Cloves very thinly sliced

60ml Olive Oil

500g Arborio Rice

1 Pinch Saffron or about 0.5g

150ml White Wine

2L Chicken Stock simmering

100g Butter diced

150g Parmesan grated

250g Cherry Vine Tomatoes

2 x Pork Tenderloin

1 Bunch Sage leaves picked

8-12 slices Prosciutto Ham

100ml Marsala

Salt & Pepper

Method

1. Preheat the oven to 180°C

2. Cut each pork tenderloin into 4 to 6 pieces, depending on the size of each and how many pieces per serving you’d like

3. Use a meat tenderising hammer or rolling pin to flatten each piece to an even half cm thickness

4. Place a leaf of sage on each flattened side of the pork and wrap in one slice of Prosciutto per pork escalope, then cover and leave at room temperature while cooking the risotto

5. Dress the cherry vine tomatoes with half the remaining oil, salt and pepper and place in the oven

6. Heat a large heavy based saucepan with 40ml of the olive oil over a medium heat

7. Add the onion and sauté for a few minutes until softened, then add the garlic and continue stirring over a medium heat for a couple more minutes

8. Add the rice and stir continuously over a low heat for five minutes until the rice is starting to become opaque, but don’t allow any colouration

9. Add the saffron and white wine, stirring constantly until the wine has been almost completely absorbed by the rice, then add the hot chicken stock a ladle at a time and stir continuously for 15 minutes. Check the rice is al dente, with a little bite to the grain, if you prefer it slightly softer continue stirring and cooking for 2-3 minutes longer with a little more stock, then take of the heat. Add three quarters of the butter and all the parmesan, stir well until all incorporated, then cover while cooking the pork

10. Take the tomatoes out of the oven and keep warm

11. Heat a large heavy frying pan with the remaining olive oil over a medium heat

12. Working quickly, cook each piece of pork for a couple of minutes on each side until cooked through, then wrap in foil to rest

13. Keep the frying pan and turn up to a high heat before adding the remaining sage leaves. Cook the leaves in the oil and juices for a few seconds before adding the Marsala to deglaze the pan

14. Reduce the liquid by half, turn off the heat and whisk in the remaining butter to slightly thicken the jus

15. Stir the risotto well and season to your liking, adjusting the texture if necessary with a little more stock to ensure each grain of rice moves freely and independently of the others when served

16. Serve a good serving spoon of risotto with pork on top. Dress with a few spoons of the jus and top with the cherry vine tomatoes

17. Enjoy!