Pork Saltimbocca

Pork Saltimbocca features thinly pounded pork tenderloin cutlets, seasoned and topped with sage leaves and prosciutto, lightly dusted with flour, seared until golden, and served with a rich white wine and butter sauce infused with sage.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 460kcal

Author Meghan Birnbaum

Equipment

Meat mallet
Cutting board
Sharp knife
Shallow dish or plate (for flour)
Large stainless steel or cast iron pan
Tongs or spatula
Measuring Cups
Measuring spoons

Ingredients

1 lb pork tenderloin
Salt and pepper
24 sage leaves
8-12 slices of thinly sliced prosciutto
½ cup flour
¼ cup olive oil
½ cup white wine
3-4 tablespoon cold butter cubed

Get Recipe Ingredients

Instructions

Slice the pork tenderloin into ½ inch thick rounds. Pound the pork cutlets with a meat mallet until they are ¼ inch thick and very thin. Season with salt and pepper. Place a sage leaf on each cutlet, then top with a slice of prosciutto. Press the prosciutto into the pork to adhere.
Lightly dust each cutlet with flour on both sides. Set aside.
Heat a large stainless steel or cast iron pan over medium-high heat and add olive oil. Once hot, place the cutlets in the pan, prosciutto side down. Cook in batches for 3-5 minutes per side until golden brown. Remove the cooked cutlets and repeat with the remaining pieces.
Reduce the pan's heat to medium and deglaze with white wine, bringing it to a simmer. Add the remaining sage leaves and reduce by half until thick. Lower the heat to low and stir in cold butter to emulsify. Once the sauce is thick and creamy, adjust seasoning as needed and serve over the pork cutlets.

Notes

Refrigeration: Store any leftover Pork Saltimbocca in an airtight container. Keep in the refrigerator for up to 3 days. Store any extra sauce separately in a small airtight container.

Reheating: Preheat your oven to 275°F (135°C). Place the pork cutlets on a wire rack over a baking sheet and heat for 10-15 minutes, or until warmed through. Alternatively, heat a little oil in a skillet over medium-high heat and cook the cutlets for 1-2 minutes on each side until heated through. Reheat the sauce in a small saucepan over low heat, stirring occasionally.

Freezing: Wrap any leftover Pork Saltimbocca tightly in plastic wrap, then cover with aluminum foil or place in a freezer-safe container. Freeze for up to 2-3 months. To use, thaw the pork cutlets in the refrigerator overnight before reheating. Reheat according to the instructions above.

Nutrition