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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.