PORK WITH SAGE AND BUTTER SAUCE

This pork recipe is a version of two recipes, one from Jamie Oliver and the other is a traditional Italian recipe called Saltimbocca alla Romana. My recipe is a mixture of the two. Here served with Baked asparagus with feta.

Ingredients
4-6 pork scotch fillets (or 1 pork fillet butterflied and cut into small portions)
6 garlic tooth, finely sliced
15 sage leaves (if they are small, less if they are big)
15 - 20 g butter
150ml white wine
salt and pepper
olive oil

Method
Season the fillets with salt and pepper and fry them in a non-stick frypan with a bit of olive oil. When lightly brown transfer to an ovenproof serving dish and keep in the oven (while the asparagus are cooking).
Add the butter to the frypan and when melted, add the garlic and the sage. Make sure you stir the garlic so that it doesn't burn. Cook until lightly brown. Add the wine and cook until it has reduced by half.
Pour on top of the pork fillets and serve immediately.

Serves 2