Pork Saltimbocca: A Delicious Twist on a Classic Italian Recipe

Saltimbocca, meaning “jumps in the mouth” in Italian, is a classic dish traditionally made with veal, prosciutto, and sage. This recipe offers a delightful variation using pork tenderloin, resulting in a flavorful and satisfying meal that’s surprisingly easy to prepare. This Pork Saltimbocca recipe elevates the classic Italian flavors, swapping veal for tender pork tenderloin and delivering an equally irresistible experience. It’s a dish that’s both elegant enough for a special occasion and simple enough for a weeknight dinner.

Why You’ll Love This Pork Saltimbocca Recipe

* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* **Flavorful:** The combination of pork, prosciutto, sage, and white wine creates a symphony of flavors that will tantalize your taste buds.
* **Elegant:** Impress your guests with this sophisticated dish that’s surprisingly simple to make.
* **Versatile:** Serve it with pasta, risotto, roasted vegetables, or a simple salad for a complete meal.
* **Pork Tenderloin Perfection:** Pork tenderloin cooks quickly and stays juicy, making it an ideal choice for this dish.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious Pork Saltimbocca:

* **Pork Tenderloin:** 1 pound, trimmed and cut into 1/2-inch thick medallions
* **Prosciutto:** 6-8 thin slices
* **Fresh Sage Leaves:** 12-16 leaves
* **All-Purpose Flour:** 1/4 cup, for dredging
* **Olive Oil:** 2 tablespoons
* **Dry White Wine:** 1/2 cup (such as Pinot Grigio or Sauvignon Blanc)
* **Chicken Broth:** 1/4 cup
* **Butter:** 2 tablespoons
* **Salt and Black Pepper:** To taste
* **Toothpicks:** For securing the prosciutto and sage

## Equipment Needed

* Cutting board
* Sharp knife
* Meat mallet or rolling pin (optional)
* Shallow dish for flouring
* Large skillet
* Tongs
* Measuring cups and spoons

## Step-by-Step Instructions: Making Pork Saltimbocca

Follow these detailed steps to create a perfect Pork Saltimbocca:

**1. Prepare the Pork Medallions:**

* Trim any silver skin or excess fat from the pork tenderloin.
* Cut the tenderloin crosswise into 1/2-inch thick medallions.
* Place the medallions between two sheets of plastic wrap.
* Use a meat mallet or rolling pin to gently pound the medallions to about 1/4-inch thickness. This will tenderize the pork and help it cook evenly.

**2. Assemble the Saltimbocca:**

* Lightly season each pork medallion with salt and pepper.
* Place a slice of prosciutto on top of each medallion, trimming if necessary to fit.
* Place 2-3 fresh sage leaves on top of the prosciutto.
* Secure the prosciutto and sage to the pork with a toothpick.

**3. Dredge the Pork:**

* Place the flour in a shallow dish.
* Gently dredge each pork medallion in the flour, shaking off any excess.

**4. Sear the Pork:**

* Heat the olive oil in a large skillet over medium-high heat.
* Once the oil is hot, carefully place the pork medallions in the skillet, prosciutto-side down.
* Sear for 2-3 minutes, or until the prosciutto is golden brown and crispy.
* Flip the medallions and sear for another 2-3 minutes, or until the pork is cooked through. The internal temperature should reach 145°F (63°C).

**5. Make the Sauce:**

* Remove the pork medallions from the skillet and set aside on a plate to keep warm.
* Add the white wine to the skillet and deglaze the pan by scraping up any browned bits from the bottom.
* Let the wine reduce by half, about 2-3 minutes.
* Add the chicken broth and butter to the skillet.
* Simmer for another 2-3 minutes, or until the sauce has thickened slightly.
* Taste the sauce and adjust seasoning with salt and pepper if needed.

**6. Serve:**

* Remove the toothpicks from the pork medallions.
* Place the pork medallions on a serving plate.
* Spoon the sauce over the pork.
* Garnish with extra fresh sage leaves, if desired.
* Serve immediately and enjoy!

## Tips for Perfect Pork Saltimbocca

* **Use High-Quality Prosciutto:** The flavor of the prosciutto is crucial to the overall taste of the dish. Choose a high-quality prosciutto for the best results.
* **Don’t Overcook the Pork:** Pork tenderloin is lean and can become dry if overcooked. Cook it just until it reaches an internal temperature of 145°F (63°C).
* **Use Fresh Sage:** Fresh sage leaves provide a distinctive aroma and flavor that complements the pork and prosciutto perfectly. Dried sage is not a suitable substitute.
* **Deglaze the Pan Well:** Deglazing the pan with white wine is essential for creating a flavorful sauce. Be sure to scrape up all the browned bits from the bottom of the pan.
* **Adjust the Sauce to Your Taste:** The sauce can be adjusted to your liking. For a richer sauce, add a tablespoon of heavy cream at the end. For a tangier sauce, add a squeeze of lemon juice.
* **Pound the Pork Evenly:** Ensure the pork medallions are pounded to an even thickness for uniform cooking.
* **Don’t overcrowd the pan:** Searing the pork in batches ensures proper browning and prevents steaming.
* **Rest the Pork:** Allowing the pork to rest for a few minutes after cooking helps retain its juices and tenderness.

## Variations and Substitutions

* **Chicken Saltimbocca:** Substitute chicken breasts for the pork tenderloin.
* **Turkey Saltimbocca:** Substitute turkey breast cutlets for the pork tenderloin.
* **Vegetarian Saltimbocca:** Use thick slices of halloumi cheese instead of meat. Top with prosciutto-style vegetarian substitute.
* **Different Herbs:** Try using other herbs such as rosemary or thyme in place of sage.
* **Marsala Wine Sauce:** Use Marsala wine instead of dry white wine for a sweeter, richer sauce.
* **Add Mushrooms:** Sauté sliced mushrooms in the skillet before adding the white wine for a more complex sauce.
* **Lemon Butter Sauce:** For a lighter sauce, replace the white wine and chicken broth with lemon juice and chicken broth. Omit white wine altogether and only use chicken broth.

## Serving Suggestions

Pork Saltimbocca is a versatile dish that can be served with a variety of sides. Here are some serving suggestions:

* **Pasta:** Serve it with your favorite pasta, such as spaghetti, linguine, or fettuccine. Toss the pasta with the sauce from the saltimbocca.
* **Risotto:** Pair it with a creamy risotto, such as mushroom risotto or asparagus risotto.
* **Roasted Vegetables:** Serve it with roasted vegetables, such as asparagus, Brussels sprouts, or carrots.
* **Mashed Potatoes:** A classic pairing, mashed potatoes provide a comforting and complementary side.
* **Polenta:** Creamy polenta is a delicious alternative to mashed potatoes.
* **Salad:** Serve it with a simple salad, such as a mixed green salad or a Caprese salad.
* **Crusty Bread:** Serve with crusty bread to soak up the delicious sauce.

## Make Ahead Instructions

You can prepare the Pork Saltimbocca ahead of time by assembling the medallions and storing them in the refrigerator for up to 24 hours. However, it is best to cook the pork just before serving to ensure it is tender and juicy. The sauce can also be made ahead of time and stored in the refrigerator for up to 2 days. Reheat the sauce gently before serving.

## Storage Instructions

Store leftover Pork Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Be careful not to overcook the pork when reheating, as it can become dry.

## Nutritional Information (Approximate)

(Per serving, based on 4 servings)

* Calories: 350-400
* Protein: 35-40g
* Fat: 20-25g
* Carbohydrates: 5-10g

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

## Pork Saltimbocca Recipe Card

Here’s a printable recipe card for your convenience:

**Recipe Name:** Pork Saltimbocca

**Prep Time:** 15 minutes

**Cook Time:** 15 minutes

**Total Time:** 30 minutes

**Servings:** 4

**Ingredients:**

* 1 pound pork tenderloin, trimmed and cut into 1/2-inch thick medallions
* 6-8 thin slices prosciutto
* 12-16 fresh sage leaves
* 1/4 cup all-purpose flour, for dredging
* 2 tablespoons olive oil
* 1/2 cup dry white wine
* 1/4 cup chicken broth
* 2 tablespoons butter
* Salt and black pepper, to taste
* Toothpicks, for securing the prosciutto and sage

**Instructions:**

1. Prepare the pork medallions: Trim any silver skin or excess fat from the pork tenderloin. Cut the tenderloin crosswise into 1/2-inch thick medallions. Place the medallions between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the medallions to about 1/4-inch thickness.
2. Assemble the Saltimbocca: Lightly season each pork medallion with salt and pepper. Place a slice of prosciutto on top of each medallion, trimming if necessary to fit. Place 2-3 fresh sage leaves on top of the prosciutto. Secure the prosciutto and sage to the pork with a toothpick.
3. Dredge the Pork: Place the flour in a shallow dish. Gently dredge each pork medallion in the flour, shaking off any excess.
4. Sear the Pork: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the pork medallions in the skillet, prosciutto-side down. Sear for 2-3 minutes, or until the prosciutto is golden brown and crispy. Flip the medallions and sear for another 2-3 minutes, or until the pork is cooked through. The internal temperature should reach 145°F (63°C).
5. Make the Sauce: Remove the pork medallions from the skillet and set aside on a plate to keep warm. Add the white wine to the skillet and deglaze the pan by scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes. Add the chicken broth and butter to the skillet. Simmer for another 2-3 minutes, or until the sauce has thickened slightly. Taste the sauce and adjust seasoning with salt and pepper if needed.
6. Serve: Remove the toothpicks from the pork medallions. Place the pork medallions on a serving plate. Spoon the sauce over the pork. Garnish with extra fresh sage leaves, if desired. Serve immediately.

**Enjoy your delicious Pork Saltimbocca!**

## Conclusion

Pork Saltimbocca offers a delightful and accessible way to enjoy the classic Italian flavors. With its quick preparation and impressive taste, it’s sure to become a new favorite in your kitchen. The combination of tender pork, savory prosciutto, aromatic sage, and a luscious white wine sauce makes this dish a truly unforgettable culinary experience. So, gather your ingredients, follow these simple instructions, and prepare to be amazed by the explosion of flavors that await you. Buon appetito! This recipe proves that you don’t need to spend hours in the kitchen to create a restaurant-quality meal. The key is using fresh, high-quality ingredients and paying attention to detail. Whether you’re cooking for a special occasion or simply looking for a delicious weeknight dinner, Pork Saltimbocca is a guaranteed crowd-pleaser. So, don’t hesitate to give it a try – you won’t be disappointed!