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Pork Saltimbocca
Pork Saltimbocca
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
155 minutes
Mouthwatering Italian saltimbocca pork with a savory sauce.
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
  • 0.66666668653488 cup dry white wine
  • 1 tablespoon butter
  • chopped pork trimmings (optional)
  • 1 cup homemade or low-sodium chicken broth
  • 0.5 cup water, or as needed
  • 1 teaspoon unflavored gelatin
Instructions:
  • Carefully remove the silvery membrane from the tenderloin using a sharp knife and set aside the trimmings. Optionally, trim off the small "head" pieces of the tenderloin where there is a natural separation and set aside.
  • Cut the tenderloin in half and then into quarters. Place the pieces in a bowl and refrigerate while you prepare the sauce.
  • Finely chop the reserved trimmings. Caramelize the butter in a pot until nicely browned. Stir in broth and gelatin, then add water. Simmer over medium-low heat until liquid is reduced by half, about 1 1/2 hours. Adjust consistency by adding more water if needed.
  • Place pork sections between two sheets of plastic wrap and gently pound to 1/4 to 1/8 inch thickness. Remove the top sheet of plastic wrap, season the pork generously with salt and pepper, and lightly dust with 2 teaspoons of flour. Flip the pork over, season with black pepper only, press 3 sage leaves onto each piece, and completely cover with prosciutto, allowing for some overlap if needed.
  • Cover the pork with plastic wrap and gently pound it to adhere the prosciutto. Transfer to a plate, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.
  • Pour the pork broth through a strainer into a bowl.
  • Heat a skillet over high heat, add olive oil, and wait until the oil is hot and shimmering. Place pork pieces in the oil prosciutto side down. Cook for about 3 minutes, then carefully flip the pieces and cook for another minute. Remove the skillet from heat and transfer the pork to warm serving plates.
  • Pat skillet with paper towels to remove any extra oil. Pour in wine and pork broth. Cook over high heat until the mixture thickens and reduces by about half, approximately 4 to 5 minutes.
  • Drizzle pork sections with hot sauce.

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