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Pork saltimbocca with potato gratin and asparagus

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Served with a rich potato gratin and cooked asparagus, this Pork saltimbocca is a dish that's sure to impress.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes
Pork saltimbocca with potato gratin and asparagus


  • 1kg washed potatoes, scrubbed, cut into 5mm slices
  • 2 tbs olive oil
  • 4 slices Coles Maple Bacon
  • 4 (800g) Coles Australian Pork Forequarter Cutlets
  • 12 sage leaves
  • 60g butter, chopped
  • ⅓ cup sage leaves, extra
  • 2 bunches asparagus, steamed, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Cook potatoes in a saucepan of salted boiling water for 8 mins or until just tender. Drain.
  2. Step 2

    Arrange potatoes in a large roasting pan. Drizzle with 1 tbsp olive oil. Sprinkle with sea salt. Roast for 20 mins.
  3. Step 3

    Meanwhile, place a piece of bacon on a clean work surface. Place a pork cutlet in the centre. Top with 3 sage leaves. Wrap bacon around the pork cutlet. Repeat with remaining bacon, sage leaves and pork cutlets. Heat the remaining oil in a large frying pan over medium heat. Add pork cutlets and cook for 2 mins each side or until browned.
  4. Step 4

    Place pork on top of potatoes. Roast for a further 10 mins or until pork is cooked through and potatoes are golden. Set aside to rest while you make the sauce.
  5. Step 5

    Heat butter in a small saucepan over medium heat for 2 mins or until it begins to foam. Add extra sage leaves. Cook for 3-5 mins or until the butter turns a golden brown colour and the sage leaves are crisp. Divide pork cutlets, potatoes, and asparagus among serving plates and drizzle with sage and burnt butter sauce.