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Sage and Parma Ham Pork

Sage and Parma Ham Pork

Another pork and ham favourite, this recipe is inspired by a traditional Italian dish and is best served with spaghetti or linguine to hold the sauce better. It shouldn’t take longer than 30mins to prepare and cook, making it an ideal weekend lunch. Remember, you’ll need cling film at the ready to flatten the pork before cutting into two thin pieces.


  • 250g/9oz pork fillet 
  • 10 sage leaves 
  • 4 slices Parma ham 
  • 150ml/5fl oz dry white wine 
  • 100ml vegetable stock 
  • 50ml crème fraiche (Spaghetti to serve)

Preparation method

  1. Preheat oven to 200⁰C fan, 210⁰c conventional, gas mark 6
  2. Flatten the pork between cling film. Then cut the fillet into 2 thin pieces
  3. Arrange three sage leaves over each piece of pork, then wrap two slices of Parma ham round each, twisting to secure at the top Place into a greased oven proof dish
  4. Then in a jug, mix together the wine, stock, crème fraiche and the remaining chopped sage leaves
  5. Pour over the meat and put in the oven for 15 minutes, until the pork is thoroughly cooked
  6. Serve with plain spaghetti


15 minutes to prepare 15 minutes to cook

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