SALTIMBOCCA ALLA SORRENTINA

SALTIMBOCCA ALLA SORRENTINA

Serves 4

Prep: 20 minutes

Cook: 25 minutes

Ingredients

8 Thin slices Pork Tenderloin (about 1 1/2 lb)

Flour seasoned with salt and pepper

2 Tbsp. Olive Oil

2 Tbsp. Butter

2 Cups Quartered Campari Tomatoes

3/4 Cup Dry Vermouth or Dry White Wine

1 1/2 Tsp. Oregano – dried

Salt and pepper to taste

2-3 Ounces Salami – your choice: hard, Milano, Genoa etc.

Grated Parmigiano-Reggiano cheese

8 ounces Fresh Mozzarella – sliced

Fresh Basil Leaves for garnish

Instructions

Preheat oven to 350 degrees.

Heat the oil with the butter (melt) in a pan.

Slice your tenderloin starting at a mid point on top of the tenderloin thinly.

Dredge the slices in the seasoned flour.

Brown the pork slices on each side in the oil and butter.

Place them in a dish and keep warm.

In the same pan, add the tomatoes, oregano, salt and pepper, and wine – Cook about 5 minutes at a rapid simmer.

Remove from heat and set aside.

Now place the slices of pork in a single layer in a baking dish or pan.

Top each pork slice with a slice or two of salami.

Sprinkle with the grated cheese.

Then place a slice of the fresh Mozzarella on top of the salami.

Bake at 350 degrees for about 15 minutes. The cheese should be very soft and melted.

Remove from the oven and spoon the lovely sauce on top – or plate each piece and add the sauce to the individual portions.

Garnish with fresh Basil Leaves – whole or chopped.

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