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How to Make Pork Saltimbocca - A Step-by-Step Guide

Pork Saltimbocca is a classic Italian dish that is both elegant and incredibly delicious. It is a simple dish that combines thinly sliced pork, prosciutto, and sage, creating a burst of flavor with every bite. The name "saltimbocca" translates to "jumps in the mouth," and this dish certainly lives up to its name.

Originally, Saltimbocca is made with veal, but pork can be used as a great alternative. The key to making a perfect Pork Saltimbocca is to use high-quality pork that is pound...

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Ingredients

  • 1 (1 1/4 pound) pork tenderloin
  • salt and freshly ground black pepper to taste
  • 12 fresh sage leaves, or as needed
  • 4 large, thin slices prosciutto
  • 2 teaspoons all purpose flour for dusting
  • 2 tablespoons olive oil
  • ⅔ cup dry white wine
  • 1 tablespoon butter
  • chopped pork trimmings (optional)
  • 1 cup homemade or low-sodium chicken broth
  • ½ cup water, or as needed
  • 1 teaspoon unflavored gelatin

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 2
  • Yield: 2 servings

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

    • Nutrition

    552 cal.

    • Total Fat: 30g
    • Saturated Fat: 9g
    • Cholesterol: 149mg
    • Sodium: 487mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 49g
    • Calcium: 40mg
    • Iron: 2mg
    • Potassium: 780mg

    Categories

    Appetizer recipes
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    Pork recipes
    Italian recipes
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