Ingredients

Serves: 4

Time: 30 minutes

• 1 pork fillet
• 8 slices of prosciutto
• 8 sage leaves, plus a few extra
• 100g plain flour
• 50g butter
• 2 x 400g tins borlotti beans
• 2 cloves garlic
• 150g green beans
• A few sprigs thyme
• 150ml white wine
• 100g baby spinach
• Olive oil
• Sea salt and freshly ground black pepper

Method

1. First slice the pork fillet into 1cm medallions. Place between 2 slices of parchment paper, set on a chopping board and gently bash with a meat hammer or rolling pin until approximately ½ cm in thickness. Top each slice with a sage leaf, season with salt and black pepper and wrap with a slice of prosciutto.
2. Now, place the flour in a wide dish and dredge each slice until completely coated, patting off any excess.
3. Heat a large frying pan over a medium heat and add 1 tbsp oil and 25g of the butter. Cook the pork in batches using extra oil as needed, ensuring not to overcrowd the pan, for 2 minutes on each side or until the pork has cooked through and the prosciutto becomes crispy. Set aside and keep warm.
4. Whilst the pork cooks, drain the beans and finely slice the garlic.
5. Add the remaining butter to the pan, along with the green beans, sliced garlic and a few thyme sprigs. Stir to coat everything in the butter and pan juices then add a few more sage leaves and the white wine and bubble for a few minutes. Stir in the drained beans and spinach and allow the spinach to wilt.
6. Finally, add the pork back to the pan, along with any resting juices, and add a lid for a few minutes to allow everything to heat through.
7. Serve everything in bowls seasoned with salt and pepper and a good glug of extra virgin olive oil.