- 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
- 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.