Scaloppine di maiale al pesto di salvia
Pork Loin with White Wine and Sage Pesto

About This Recipe

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my pork loin with white wine and sage pesto for you to enjoy.

TwitterFacebook

4

Serves

8

Ingredients

Pork

Main Ingredient

Meat Dishes, Healthy Recipes

Type

Ingredients

  • 25 Sage Leaves
  • 25g Almonds, Peeled
  • 1 Clove Garlic
  • 50g Pecorino Cheese, Freshly Grated
  • 5 Tablespoons Extra Virgin Olive Oil
  • 16 Slices Lean Pork Loin, Sliced Into 8cm Diameter, 1/2cm thick
  • 100ml White Wine
  • To Taste Salt & Freshly Ground Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest pork loin with white wine and sage pesto! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Wash the sage leaves and place in a food processor with the almonds, garlic, cheese and 2 tablespoons of the oil. Blitz for 20 seconds to create a smooth sage pesto.
  2. Use a sharp knife to make small cuts on the edges of the pork slices to prevent them from curling when you cook them.
  3. Spread the sage pesto on eight of the slices of pork and cover with the remaining eight, creating a sandwich effect.
  4. Heat the remaining oil in a large frying pan and fry the pork ‘sandwiches’ on one side for 2–3 minutes. Turn the meat over and continue to cook for a further 2 minutes. Season with salt and pepper.
  5. Pour in the wine and continue to cook for 4 minutes, turning the meat at least once more.
  6. Serve immediately, allowing two ‘sandwiches’ per portion and accompany with your favourite crispy salad.

Once you’re done, simply sit back and enjoy your pork loin with white wine and sage pesto and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Fillet of Cod with Spicy Red Pesto

View Recipe

Next Recipe

Chicken Breasts with Cherry Tomatoes, Mozzarella and Basil

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Tiramisu con ciliegeCherry Tiramisu

If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. However, not everybody likes the coffee that the biscuits are traditionally soaked in, so my version – inspired by a trip to the cherry orchards of Castello, where Ciro and his family grow wonderful fruit – uses liqueur instead. If making this for children, just leave out the booze and cook the cherries...

4

Serves

9

Ingredients

Cherries

Main Ingredient
View Recipe

Panna Cotta al BaileysBaileys Panna Cotta

Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueur for one of our dinner guests. I thought I’d try it in the panna cotta I was making... All I can say is 'wow'!

6

Serves

6

Ingredients
View Recipe

Petti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...

6

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Insalata di Couscous con Olive e AsparagiCouscous Salad With Olives, Asparagus & Grana Padano

Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.

4

Serves

13

Ingredients

Couscous

Main Ingredient
View Recipe