These pork and sage bundles are called “Saltimbocca” in Italian, which translates to “jump in the mouth”. Delicious bite-size pork bundles that are impossible to eat just one.
First start with thin cut “fast fry style” boneless centre loin pork steaks
Pound them gently to achieve even size steaks (both width and thickness)
Salt and pepper one side. Flip over and pepper and sprinkle ground sage on other side (no salt).
Add a piece of prosciutto to side with pepper and sage. Note, the prosciutto has so much salt it is unnecessary to salt this side if the pork loin.
First fold, one third of the loin
Flip bundle over to reveal the edge of the loin
Fetch a toothpick and a fresh sage leaf
Fasten the sage leaf to the top fold
Plate of pork bundles ready for cooking
Add a few tablespoons lard to pan, turn on heat and get it smoking hot
Add pork bundles
Fry both sides until brown, remove from pan
Close up shows crispy back of pork bundle. Remove toothpicks immediately, while pork bundle is still hot
Plating of pork bundles
Cross section of a pork bundle