3d Valley Pork Saltimobocca Recipe
marsala, apricots, hazelnuts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
Trim the pork tenderloin of any excess fat and slice it into 1-inch thick medallions.
- 2
Wrap the Pork
Lay a slice of prosciutto on each pork medallion, followed by 1-2 sage leaves on top. Secure with a toothpick if necessary.
- 3
Sear the Pork
In a large skillet, heat the olive oil over medium-high heat. Add the pork medallions and sear for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the Marsala wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half.
- 5
Add Apricots and Hazelnuts
Add the dried apricots and hazelnuts to the sauce, stirring to combine.
- 6
Finish Cooking the Pork
Return the pork medallions to the skillet, nestling them in the sauce. Cook for an additional 5-7 minutes until the pork is cooked through.
- 7
Add Butter and Season
Stir in the butter until melted and the sauce is glossy. Season with salt and black pepper to taste.
- 8
Serve
Remove the toothpicks from the pork (if used) and serve the pork medallions drizzled with the apricot-hazelnut sauce.