- 400g Broad Beans
- 1 clove garlic
- 1 small brown onion
- 1 pork fillet
- Approx 10 thin slices of quality flat pancetta
- 15 sage leaves
- Plain flour for dusting
- 1 rosemary sprigs
- 1-2 garlic cloves
- Splash of white wine
- Peel the second skin off broad beans. Finely chop onion and garlic
- Saute onion & garlic in a little evoo until soft (about 5 min)
- Add beans, saute for about 5 minutes, maybe a little water. Stir gently until cooked & season & place in a bowl to the side.
- Trim the pork of excess fat & silverskin. Butterfly 2cm slices of pork so that you can get larger slices once opened up. Gently pound with a flat mallet, between baking paper so that the pork doesn’t break.
- Place a slice of pancetta on each medallion. Top with sage leaf & secure with a toothpick.
- Heat a frypan with a little evoo. Very lightly flour one side of pork (not the pancetta side)
- Place pancetta side of meat into frypan, season with salt
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