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Pork Saltimbocca with Tuscan Cabbage & Baby Carrots

This is restaurant-style comfort—no booking required. Our take on the Roman classic wraps tender pork in prosciutto with a whisper of sage, pan-seared until golden and glossed. It’s served alongside gently braised Tuscan cabbage, sweet baby carrots and a creamy mash, A dish that nods to tradition, yet feels entirely at home in the now.

ContainsMilk

Sizes

Dietaries

Gluten free

Ingredients

Pork loin, Prosciutto, Carrots, White wine, parma ham, Thyme, Veal stock, Parisian Mash potato [Potato, Butter (Milk), Cream (Milk), Salt, Pepper], Onion, Oil, Garlic, Chicken stock, Apple cider vinegar, Sage, Dutch carrot, Cavolo nero

CONTAINS: Milk.

Preparation and storage notes

COOKING: Pork and Carrots
Preheat oven to 180°C (fan) Heat the tray of pork and carrots in the oven for 15 minutes, until hot and caramelised on top.

To serve:
Heat the mash and Tuscan cabbage separately in a saucepan over medium heat or in the microwave until hot.

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Pork Saltimbocca with Tuscan Cabbage & Baby Carrots - Katering at Home - Katering at Home ready made-meals delivered to Sydney and surrounds | Cookaborough