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Pork Saltimbocca

Pork Saltimbocca

Serves 4


pork tenderloin, about 1 to 1 1/4 pounds, cut on a slight diagonal into 8 thin slices, you can also use 8  boneless pork chops about 1/2” thick
16 thin slices of prosciutto or pancetta
16 fresh sage leaves
all purpose flour
unsalted butter
1/2 cup dry white wine, see note
extra-virgin olive oil
sea salt and freshly ground black pepper


Place the pork slices between 2 sheets of plastic wrap or in a zip lock bag and gently pound with a meat mallet or rolling pin until they are uniform and between1/8” to 1/4” thick.  Season with salt (little is needed, as prosciutto is salty) and pepper. Place the 1 or 2 sage leaves on one side of each cutlet and cover with the prosciutto.  Secure the prosciutto with a toothpick and dredge in the flour.  Gently shake to remove any excess flour.

In a large fry or sauté pan heat 2 tablespoons of olive oil over medium-high heat.  Add 2 tablespoons of butter and heat until the butter starts to bubble and foam.  Working in batches, if necessary, and adding more oil and butter as needed, cook the pork, pancetta side down until, turning once, until the pancetta is crisp and the pork side is golden brown, about 1 to 3 minutes per side.  Transfer to a plate, remove the toothpick and drain on a paper towel.  Repeat the process for the remaining meat.

Add the wine to the pan drippings in the fry pan and stir to remove any brown bits (good source of flavor) on the bottom of the pan.  Bring the wine to a simmer and stir for several minutes to reduce slightly.  Add a tablespoon of butter and swirl in the pan.  Season to taste with salt and pepper, then pour over the saltimbocca.  Serve while still warm.

Serve with a light salad such as an apple fennel salad, fresh fava and pecorino salad (blanched peas or haricots verts work well with manchego cheese for this salad), garlic wilted spinach, pasta or risotto, or whatever you wish.  



Note: You can also make the sauce with 1/4 cup of marsala in place of the wine.  Add it to the pan and stir to remove any brown bits, reduce slightly then, add 1 cup of chicken stock and reduce by 1/2, about 3 minutes.   Add a tablespoon of butter and swirl in the pan.  Reduce the heat to medium and add the pork to the pan and cook the until the sauce thickens, one to two minutes.