Pork Tenderloin Saltimbocca Recipes

PORK SALTIMBOCCA WITH PEAS

Steps:

• Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook until browned, 1 minute per side. Transfer to a plate.
• Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes. Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds. Add the wine; bring to a boil. Cook until reduced by half, 2 minutes. Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the cheeses. Broil until bubbling, 1 to 2 minutes.
• Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover; cook until the peas are tender, 5 minutes. Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork.

PORK SALTIMBOCCA

Steps:

• Using the flat side of a meat mallet gently pound pork slices between two pieces of plastic wrap. They should be 1/4 inch thick.
• Cover each slice with a piece of prosciutto, 1 fresh sage leave, and a sprinkling of dried sage.
• Fold each slice in half over prosciutto & herbs.
• Secure with a tooth pick.
• Season both sides with Salt and freshly ground pepper.
• Heat oil in large heavy skillet.
• Brown pork until lightly browned. 2 minutes per side.
• Remove pork. Set aside. Keep warm.
• Add wine, garlic, & mushrooms to skillet.
• Bring to a boil, scraping brown bits up.
• Cook 2 - 3 minutes until wine begins to reduce.
• Add stock and continue to boil until sauce turns syrupy. Taste for Salt and freshly ground pepper.
• Return saltimbocca to pan and warm through in sauce.