Pork Saltimbocca
By Ashley MoorePublished on October 8, 2015
Time
50 minutes
Yield
Serves 4
Ingredients
2 (1-pound) pork tenderloins, trimmedSalt and pepper 8 thin slices prosciutto (3 ounces)8 large fresh sage leaves, plus 1 teaspoon minced1 large egg white, lightly beaten3 tablespoons olive oil 2 garlic cloves, sliced thin1 cup chicken broth ¼ cup dry white wine 4 tablespoons unsalted butter, cut into 4 pieces and chilled2 teaspoons lemon juice
Before You Begin
Cutlets longer than 5 inches will crowd the skillet; trim large pieces as necessary.
Instructions
- Cut each tenderloin crosswise into 4 equal pieces. Working with 1 piece at a time, place pork, cut side down, between 2 pieces of plastic wrap. Using meat pounder, gently pound to even 1/4-inch thickness. (Pieces should be about 5 inches long.) Pat pork dry with paper towels and season with pepper.
- Place 1 prosciutto slice on top of each cutlet, folding as needed to prevent overhang. Dip 1 side of each sage leaf in egg white and place 1 leaf, egg side down, in center of each prosciutto slice. Cover with plastic and pound lightly until prosciutto and sage adhere to pork.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add half of pork to skillet, prosciutto side down, and cook until lightly browned, about 2 minutes. Using tongs, carefully flip pork and cook until second side is light golden brown, about 1 minute. Transfer to platter and tent with aluminum foil. Repeat with remaining pork.
- Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add garlic and minced sage and cook until fragrant, about 30 seconds. Stir in broth and wine and simmer until reduced to 1/2 cup, 5 to 7 minutes, scraping up any browned bits. Reduce heat to low and whisk in butter, 1 piece at a time. Stir in lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over pork and serve.
Time
50 minutesYield
Serves 4Ingredients
2 (1-pound) pork tenderloins, trimmed
Salt and pepper
8 thin slices prosciutto (3 ounces)
8 large fresh sage leaves, plus 1 teaspoon minced
1 large egg white, lightly beaten
3 tablespoons olive oil
2 garlic cloves, sliced thin
1 cup chicken broth
¼ cup dry white wine
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 teaspoons lemon juice
Test Kitchen Techniques
Ingredients
2 (1-pound) pork tenderloins, trimmed
Salt and pepper
8 thin slices prosciutto (3 ounces)
8 large fresh sage leaves, plus 1 teaspoon minced
1 large egg white, lightly beaten
3 tablespoons olive oil
2 garlic cloves, sliced thin
1 cup chicken broth
¼ cup dry white wine
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 teaspoons lemon juice
Test Kitchen Techniques
Ingredients
2 (1-pound) pork tenderloins, trimmed
Salt and pepper
8 thin slices prosciutto (3 ounces)
8 large fresh sage leaves, plus 1 teaspoon minced
1 large egg white, lightly beaten
3 tablespoons olive oil
2 garlic cloves, sliced thin
1 cup chicken broth
¼ cup dry white wine
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 teaspoons lemon juice
Test Kitchen Techniques
Why This Recipe Works
While most people think of veal when they think of saltimbocca, we opt for more widely available (and cheaper) pork tenderloin here. Not only is tenderloin easy to find, it’s also extremely tender and goes well with just about anything. And rather than place the sage leaves between the prosciutto and pork as is traditionally done (and where they steam rather than crisp), we found that dipping the leaves in lightly beaten egg whites makes them sticky and allows us to place each leaf right on top of the prosciutto. A quick, traditional pan sauce of chicken broth, white wine, garlic, and lemon juice highlights the pork and sage flavors.
Before You Begin
Cutlets longer than 5 inches will crowd the skillet; trim large pieces as necessary.
Instructions
- Cut each tenderloin crosswise into 4 equal pieces. Working with 1 piece at a time, place pork, cut side down, between 2 pieces of plastic wrap. Using meat pounder, gently pound to even 1/4-inch thickness. (Pieces should be about 5 inches long.) Pat pork dry with paper towels and season with pepper.
- Place 1 prosciutto slice on top of each cutlet, folding as needed to prevent overhang. Dip 1 side of each sage leaf in egg white and place 1 leaf, egg side down, in center of each prosciutto slice. Cover with plastic and pound lightly until prosciutto and sage adhere to pork.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add half of pork to skillet, prosciutto side down, and cook until lightly browned, about 2 minutes. Using tongs, carefully flip pork and cook until second side is light golden brown, about 1 minute. Transfer to platter and tent with aluminum foil. Repeat with remaining pork.
- Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add garlic and minced sage and cook until fragrant, about 30 seconds. Stir in broth and wine and simmer until reduced to 1/2 cup, 5 to 7 minutes, scraping up any browned bits. Reduce heat to low and whisk in butter, 1 piece at a time. Stir in lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over pork and serve.
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