Prep 15 mins
Cook 30 mins
The classic Roman dish uses veal. It is wonderful. This version with nice lean pork is also very tasty. This is also very fast to make and quite elegant
- 1 1⁄2 lbs slice boneless pork loin, trimmed of all fat, cut into 6 1/2 inches thick
- 6 slices prosciutto (thin slices)
- 6 large fresh sage leaves
- 1 teaspoon dried sage
- salt & freshly ground black pepper
- 2 tablespoons olive oil
- 1⁄2 cup dry white wine
- 1 teaspoon minced garlic
- 1⁄4 lb thinly sliced mushroom
- 1⁄2 cup chicken stock
- Using the flat side of a meat mallet gently pound pork slices between two pieces of plastic wrap. They should be 1/4 inch thick.
- Cover each slice with a piece of prosciutto, 1 fresh sage leave, and a sprinkling of dried sage.
- Fold each slice in half over prosciutto & herbs.
- Secure with a tooth pick.
- Season both sides with Salt and freshly ground pepper.
- Heat oil in large heavy skillet.
- Brown pork until lightly browned. 2 minutes per side.
- Remove pork. Set aside. Keep warm.
- Add wine, garlic, & mushrooms to skillet.
- Bring to a boil, scraping brown bits up.
- Cook 2 - 3 minutes until wine begins to reduce.
- Add stock and continue to boil until sauce turns syrupy. Taste for Salt and freshly ground pepper.
- Return saltimbocca to pan and warm through in sauce.
Tried for Fall PAC 2011. YUM! The only thing we would change is the amount of sauce, we are saucy people ;-) The flavours were divine. Thanks again for a great recipe Connie.
This was an excellent recipe, made just as described. Next time I may try using pork tenderloin to make it even more tender, and perhaps add a soft cheese such as fontina in the middle- I love cheese in everything :-) Thanks Connie for a different slant on the lowly pork chop. Didn't need the toothpicks- it held together very well on it's own.