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
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Units: US | Metric
- 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
- 1Using the flat side of a meat mallet gently pound pork slices between two pieces of plastic wrap. They should be 1/4 inch thick.
- 2Cover each slice with a piece of prosciutto, 1 fresh sage leave, and a sprinkling of dried sage.
- 3Fold each slice in half over prosciutto & herbs.
- 4Secure with a tooth pick.
- 5Season both sides with Salt and freshly ground pepper.
- 6Heat oil in large heavy skillet.
- 7Brown pork until lightly browned. 2 minutes per side.
- 8Remove pork. Set aside. Keep warm.
- 9Add wine, garlic, & mushrooms to skillet.
- 10Bring to a boil, scraping brown bits up.
- 11Cook 2 - 3 minutes until wine begins to reduce.
- 12Add stock and continue to boil until sauce turns syrupy. Taste for Salt and freshly ground pepper.
- 13Return saltimbocca to pan and warm through in sauce.
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Nutritional Facts for Pork Saltimbocca
Serving Size: 1 (177 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 292.8
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 5.6 g
- Cholesterol 72.0 mg
- Sodium 87.4 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.2 g
- Sugars 0.8 g
- Protein 23.5 g
The following items or measurements are not included:
fresh sage leaves