This Pork Saltimbocca recipe is just as delicious and beautiful to look at as it is easy to make. As a result, in our house, it is a weeknight favorite that happens to also be fancy enough for entertaining family and friends.
Saltimbocca is a classic Italian preparation usually of veal, topped with proscuitto and sage, and served with a buttery, lemony white wine pan sauce. In this recipe, the veal is replaced by pork tenderloin. It is tender, juicy, bursting with the flavours of saltiness from the proscuitto, the earthiness of the sage and the brightness of the lemon…no wonder it’s called Saltimbocca, which means “jump in the mouth” in Italian!
Sage is a very interesting herb, with long, narrow leaves that have a distinctively fuzzy texture. Sage’s strong flavour also means that a little goes a long way. It’s one of the only herbs that you can’t really eat raw, it really needs to be cooked so its harsh flavors will mellow. Usually in Saltimbocca recipes, the sage is layered between the meat and the proscuitto, which can sometimes make the sage taste steamy and unpleasant. That’s why it’s placed on top of the proscuitto in this recipe.
I like to serve this dish with my Brown Butter Parmesan Orzo and some crispy asparagus.
- 2 (1-pound) pork tenderloins, trimmed
- Salt and pepper
- 8 thin slices of proscuitto
- 8 large fresh sage leaves
- 1 egg white, lightly beaten
- 3 tbsp olive oil
- 2 garlic cloves, sliced thin
- 1 cup chicken broth
- ¼ cup dry white wine
- 4 tbsp unsalted butter, cut into 4 pieces and chilled
- 2 tsp lemon juice
- Cut each pork tendrloins crosswise in 4 equal pieces.
- One at a time, place each piece between 2 sheets of plastic wrap.
- Pound to ¼-inch thickness using a meat mallet or rolling pin.
- Season each cutlet with salt and pepper.
- Arrange 1 prosciutto slice over each cutlet, folding as needed to prevent overhang.
- Dip 1 side of each sage leaf in egg white and stick it in center of each cutlet.
- Cover cutlets with plastic wrap again and pound lightly to make sure proscuitto and sage adhere to the pork.
- Heat 2 tbsp of oil in a large nonstick skillet over medium-high heat. Add half of cutlets to the pan, proscuitto side down first; cook 2 minutes until lightly browned. Flip and cook about one minute more until golden brown. Reapeat with remaining cutlets.Remove from pan; cover and keep warm.
- Add remaining 1 tbsp of oil to the skillet. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and wine and simmer until reduced to ½ cup, 5 to 7 minutes.
- Reduce heat to low and whisk in butter, on piece at a time.
- Add lemon juice, pork and any accumulated meat juices from platter.
- Cook for 2 more minutes to reheat the pork.
- Taste sauce and season with salt and pepper if needed.