Pork Saltimbocca

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Pork Saltimbocca


  • 1 1/2 pounds pork tenderloin, cut into 2 ounce pieces (approximately) and pounded to 1/4-inch thickness

  • 1/4 pound  thinly sliced prosciutto

  • 1 bunch fresh sage with large leaves

  • 1/2 cup all-purpose flour

  • 4-5 tablespoons butter, divided

  • 1 teaspoon olive oil

  • 3/4 cup dry white wine

  • Juice of 1/2 lemon

  • Salt and freshly ground black pepper


  1. Place a large sage leaf on each piece of pork and cover with a piece of prosciutto, fold pork over, roughly in half (exposed bits of prosciutto and sage will crisp in the pan and add to the flavour so don’t fold too neatly).

  2. Season the pork with a little salt and pepper.

  3. Place flour in a wide flat bowl or plate and add folded pork pieces.

  4. Turn to coat all surfaces. Shake off excess flour and set pork aside.

  5. Heat a large pan over medium high heat and add 2-3 tablespoons of the butter and the olive oil (it will keep the butter from burning).

  6. When the butter foams add the pork and sauté, turning once for approximately 2 minutes per side or until pork is browned and cooked through, reducing the heat to medium.

  7. If you need to cook the pork in batches, keep the cooked saltimbocca in a 250 F oven while you sauté the rest.

  8. When saltimbocca is cooked set aside and cover with foil or place in 250 F oven while you make the sauce.

  9. For the sauce, raise the heat to medium high and add the wine to the pan and scrape up all the brown bits with a spatula.

  10. Add the lemon and stir.

  11. Reduce heat to medium and cook the sauce until it is reduced by roughly half (about five minutes).

  12. Stir in the remaining butter.

  13. Taste and add salt and pepper as needed.

  14. Pour  the sauce over the pork and serve.

  15. Enjoy!