Pork Saltimbocca
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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Recipe Summary
Ingredients
Directions
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.