Pork 'saltimbocca All Romana' Recipe

Name: Dal Granos Pork 'Saltimbocca All Romana' Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 lb pork tenderloin (or boneless pork chops), trimmed; 6 slices thin prosciutto slices; 12 leaves fresh sage leaves; 0.5 tsp salt; 0.5 tsp black pepper; 6 pieces toothpicks or kitchen twine; 0.5 cups all-purpose flour (for light dredge); 3 tbs unsalted butter; 1 tbs extra-virgin olive oil; 3 tbs dry white wine (Pinot Grigio or Sauvignon Blanc); 0.25 cups low-sodium chicken stock; 1 tbs fresh lemon juice; 1 tbs cold unsalted butter (for mounting sauce), cubed; 1 tbs fresh parsley, finely chopped (optional, for garnish)

Inspired by Dal Grano

Time35m

Serves3

Sage, Prosciutto, White Wine, Butter

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Ingredients

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Pork & Assembly

1 lb pork tenderloin (or boneless pork chops), trimmed

6 slices thin prosciutto slices

12 leaves fresh sage leaves

1/2 tsp Celtic sea salt

1/2 tsp black pepper

6 pieces toothpicks or kitchen twine

Coating & Cooking Fats

1/2 cups all-purpose flour (for light dredge)

3 tbs Unsalted butter

1 tbs extra-virgin olive oil

Sauce & Finish

3 tbs dry white wine (Pinot Grigio or Sauvignon Blanc)

1/4 cups low-sodium chicken stock

1 tbs fresh lemon juice

1 tbs cold unsalted butter (for mounting sauce), cubed

1 tbs fresh parsley, finely chopped (optional, for garnish)

Method

Pork & Assembly

Prepare pork

Trim silverskin and excess fat from the pork. Slice the tenderloin into 6 medallions about 1/2 inch thick (or use 6 thin boneless pork chops). If thicker, pound gently between plastic wrap to about 1/4–1/2 inch thickness.

Season

Lightly season both sides of each medallion with the 1/2 tsp salt and 1/2 tsp black pepper.

Assemble saltimbocca

Place one sage leaf on top of each pork medallion, then drape a prosciutto slice over the sage and pork, prosciutto covering the top. Secure prosciutto to pork with a toothpick or small piece of kitchen twine if needed. Repeat for all medallions.

Coating & Cooking Fats

Dredge lightly

Spread the 1/2 cup flour on a plate. Lightly coat the exposed edges of each assembled medallion with flour, shaking off excess. Do not flour the prosciutto side heavily; aim for a light dusting on the pork edge to help with browning.

Heat pan

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams and begins to brown slightly, the pan is ready.

Brown pork

Place the medallions prosciutto-side down first (prosciutto will crisp) and sear 2–3 minutes without moving. Flip and cook the pork side 2 minutes more until internal temperature reaches 145°F (63°C) for pork tenderloin medallions. Work in batches if necessary to avoid crowding. Remove cooked medallions to a warm plate and tent loosely with foil.

Sauce & Finish

Deglaze

Lower heat to medium. Add the 3 tablespoons white wine to the hot pan to deglaze, scraping up brown bits with a wooden spoon. Let wine reduce by half, about 1–2 minutes.

Build sauce

Add 1/4 cup chicken stock and 1 tablespoon lemon juice. Stir and simmer until sauce reduces slightly and thickens, about 2–3 minutes.

Mount with butter

Remove pan from heat. Whisk in the 1 tablespoon cold cubed butter a piece at a time until sauce becomes glossy and slightly thickened.

Finish and serve

Return the pork medallions and any accumulated juices to the pan for 30–60 seconds to warm and coat in sauce. Slide each medallion onto a plate, spoon sauce over top, and sprinkle with 1 tablespoon chopped fresh parsley if using. Serve immediately.