Pork Saltimbocca

I have been making this recipe, from an Italian restaurant in St. Lois, but it is made with chicken breasts. Everything else is exactly the same. I can't wait to make it with pork tenderloin! It's one of my guests favorite dishes. I garnish it with quickly sauteed, fresh, sage leaves!

Not for my family I repeated this recipe step-by-step but it was not a flavor we enjoyed. It may have been better with veal. It was time consuming and labour intensive. Unfortunately, the end result was not worth the effort. I usually like Chef John's recipes but will not be making this one again.

The taste was close to a really good breakfast sausage. The texture is of the tenderest pork chop steak. And with the sauce adding to the juiciness, I thought it was just wonderful. For me, this turned out to be the best of Chef John's recipes that I've tried cooking yet.

Easy and quite authentic tasting. Amazing that pork is definitely a better substitute for veal than chicken and the chopped bits of trimmings do add greatly to the reduction at the end. Don’t skip the wine either.

It’s Covide-19 life and so I couldn’t find pork tenderloin but got boneless chops and beat the heck out of them! Still fabulous! I’m not sure why but I struggled with getting the sauce to the thickness I wanted but do freakin’ delicious. Hubs is a picky eater and was sold!

Found to be good and savory. A little burnt with the sauce bit chalk that up to first attempt at this. Will try it again but with company Found the portions to be rather large. Goes good with white wine but then again what doesn't.

Wow! I am glad I didn't read the reviews until after I made this. The recipe is a little labor intensive, but once you have made it a couple of times, it becomes easier. This is by far one of my favorite recipes. The flavor is rich, the Procuitto adds great saltiness, and the meat is so tender. Far easier to cook than fussy Veal. I have used this method of preparing the pork as a substitute for several "Veal" recipes, and I am very happy with results. Thank you Chef John!

I am a big fan of Chef John’s recipes, but this one was a disappointment... I followed the recipe exactly as written, but when everything was done, the flavor was pretty bland and not tasty at all... My husband said the meat was just okay, but I could not eat it. We had to order pizza that night. Will not make again.

Made it as shown. It was ok flavored. Not thrilled with the sage taste, too me it tasted like I was eating a piece of sausage instead of pork. Tried making the wine sauce and i thought it was gross, maybe type of wine i was using, who knows. Might tweak the recipe and bread it after putting proscuitto on and leaving sage off. Then maybe it would be better with a different type of sauce instead ?? just my thoughts

Everyone loved this dish. The pork was tinder and had lots of flavor elements. It was super easy and fast to cook the meat which gives you time to have everything else about ready plate before you start the pork. You do have to plan ahead a little but it is worth the effort.

Not hard to make and quite delicious. I’m never crazy about frying in oil but it really doesn’t take much with this dish. I did the extra step of cooking down the scraps but it wasn’t necessary in this case as I already had some pork stock in the freezer. I shouldn’t of put any salt in the stock as the only pork loin I could find had a “touch of salt” and the prosciutto added even more. A great mix of flavors and textures! I think I’ll use 4 sage leaves per piece next time.

Sweet lord! This was phenomenal. I didn't use the recipe, I just followed the video, used the same ingredients, and ball-parked the quantities. It was a flavor bonanza. My wife dislikes prosciutto, so she was skeptical. Well, when it comes to this dish, she's just peachy with it. The frying changes the flavor profile so it's not as "gamey." As an extra bonus, I went ahead and used the other half of the tenderloin to make Chef John's "baby" porchetta, so we'll have dinner tomorrow or the next day. I have nothing but respect for Chef John's recipes. They're easy to follow, require common ingredients, and the results are simply spectacular. Please make this. You won't be disappointed.

Not hard to make and quite delicious. I’m never crazy about frying in oil but it really doesn’t take much with this dish. I did the extra step of cooking down the scraps but it wasn’t necessary in this case as I already had some pork stock in the freezer. I shouldn’t of put any salt in the stock as the only pork loin I could find had a “touch of salt” and the prosciutto added even more. A great mix of flavors and textures! I think I’ll use 4 sage leaves per piece next time.