In Italy, ‘saltimbocca’ means ‘jumps in the mouth.’ This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.
Ingredients
Stock
- 1 tablespoon butter
- chopped pork trimmings (optional)
- 1 cup homemade or low-sodium chicken broth
- ½ cup water, or as needed
- 1 teaspoon unflavored gelatin
- 1 (1 1/4 pound) pork tenderloin
- salt and freshly ground black pepper to taste
- 12 fresh sage leaves, or as needed
- 4 large, thin slices prosciutto
- 2 teaspoons all purpose flour for dusting
- 2 tablespoons olive oil
- 2/3 cup dry white wine
Directions
Step 1
Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
Step 2
Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
Step 3
Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
Step 4
Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
Step 5
Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
Step 6
Strain pork broth into a bowl.
Step 7
Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
Step 8
Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
Step 9
Spoon hot sauce over pork sections.
Chef’s Notes:
You can use veal or chicken breasts instead of pork in this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 552 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat9g | 47% |
Cholesterol149mg | 50% |
Sodium487mg | 21% |
Total Carbohydrate5g | 2% |
Dietary Fiber0g | 0% |
Total Sugars1g | |
Protein49g | |
Calcium40mg | 3% |
Iron2mg | 13% |
Potassium780mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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