Pork Saltimbocca
Tender pork loin with prosciutto and a lemon, sage, white wine sauce.
Servings: 5
Ingredients
- 1 pork loin
- 5 slices prosciutto
- 5 whole sage leaves plus 1 tbs chopped
- 1 egg white
Sauce
- 1 lemon
- ½ cup dry white wine
- ¾ cup chicken stock
- 4 tbs butter
- olive oil
- salt and pepper
Instructions
- Cut pork loin into 5 equal sections.
- Trim any silver skin and discard.
- One at a time, pound each section with a meat mallet.
- I put mine in a zip top bag to keep my prep area clean. You could also use plastic wrap.
- Season with salt and pepper.
- Lay a piece of prosciutto over each cutlet, folding the extra over.
- Dip each leaf in the egg white and press into prosciutto
- This is mostly for looks, there will be more sage in the sauce.
- Heat pan on medium-high
- Add 1 tbs butter plus a little olive oil.
- In two batches, pan fry each cutlet on both sides, starting them prosciutto side down.
- Make the sauce:
- Remove meat to a plate and cover with foil.
- Add wine to deglaze the pan, scraping up the brown bits. After a few minutes, add chicken stock, lemon, and chopped sage plus salt and pepper to taste.
- Cook on medium and reduce by half.
- Turn off heat. One tablespoon at a time, whisk in remaining butter. This makes a glossy finish.
- Return pork to the pan and spoon sauce over each piece. Serve with mashed potatoes and green salad. Bon appetit!
Notes
As the sauce cools, it will thicken and have a silky coating the pork cutlets.