Steps

1. Place 6 slices of Pork Loin (approx. 200g), 6 slices of Prosciutto, and sage from 2 sprigs onto the pork.
   🕒 01:23
2. Lightly pound the pork loin and prosciutto with the back of a knife to help them adhere.
   🕒 02:05
3. Lightly dust one side of the pork loin (the side without prosciutto) with all-purpose flour.
   🕒 03:16
4. Boil water in a pot, add a pinch of salt, and briefly blanch the 200g of green peas for about 1 minute.
   🕒 03:22
5. Heat olive oil in a separate pot and lightly sauté the roughly chopped 30g of onion.
   🕒 03:32
6. Add the blanched green peas to the sautéed onion.
   🕒 04:05
7. Add a small amount of the green pea boiling water, then add more water as needed and simmer the green peas.
   🕒 04:22
8. Heat olive oil in a frying pan until hot.
   🕒 04:34
9. Place the saltimbocca into the hot frying pan, with the prosciutto side down, and cook over high heat.
   🕒 04:53
10. Once the prosciutto is browned, flip the saltimbocca and cook the pork loin side.
    🕒 07:07
11. Wipe away any excess oil with a paper towel.
    🕒 07:33
12. Add 100cc of white wine and let it reduce.
    🕒 07:47
13. Add the simmered green pea sauce to the pan and briefly cook together with the saltimbocca.
    🕒 07:58
14. Add 20g of butter to enrich the sauce with flavor and depth.
    🕒 08:26
15. Season with salt to taste.
    🕒 09:00
16. Plate and serve. The Key to Success: Simmering the peas thoroughly brings out their sweetness, making them enjoyable even for those who don't usually like them.
    🕒 09:21