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My review
Pork Saltimbocca
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Chef John
"In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate."
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Ingredients
2 h 35 m servings 552Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
- Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
- Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
- Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
- Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
- Strain pork broth into a bowl.
- Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
- Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
- Spoon hot sauce over pork sections.
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Footnotes
- Chef's Notes:
- You can use veal or chicken breasts instead of pork in this recipe.
- For a slightly slightly sweet finishing sauce, you can substitute Marsala wine for the dry white wine.
- If you don't want to mess around making the fake pork stock with the chopped up trimmings, you can still use the gelatin trick, and simply dissolve a teaspoon into a cup of chicken broth, and reduce it by half. However, the browned scraps do add extra meatiness, and this way you won't have to feel guilty about trimming off too much meat.
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Reviews
Read all reviews 69 Ratings
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Most helpful positive review
1/3/2018
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...
Most helpful critical review
12/31/2017
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 r...
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1/3/2018
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...
12/31/2017
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 r...
12/10/2019
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 wh...
11/8/2019
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, ...
10/29/2019
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 sk...
6/11/2019
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 a...