Pork Saltimbocca literallymeans “jump into the mouth”, whichpretty much guarantees these tasty little morsels of pork will be flyingoff your plate straight into your mouth!
Pork Saltimbocca
Some of the tastiest dishes really are the simplest and this isdefinitely a recipe you should keep up your sleeve when feeling like something uncomplicated but totally yummy.
Saltimbocca is a Roman dish, traditionally made with veal. However, I find pork makes a great replacement because I don’t always feel comfortable buying veal. I buy a long strip of pork tenderloin which Islice into medallions and pound flat with a rolling pin. This is a great way of making a little meat go further.
Method:
- Slice your tenderloin into medallions about half an inch thick. Cut the on anangle so you get longer slices.
- Lay the escalopes, a couple at a time, on a chopping board and place a sheet of cling film over the top.
- Flatten the escalopes with arolling pin (or use your fist) until they are about 5mm thick.
- Season both sides of the flattened porkwith alittle black pepper. No need for salt, the prosciutto or parma ham will provide enough.
- Lay a couple of sage leaves flat on each escalope (sage is optional, most my kids pick it out so I don’t always include it), then place apiece of prosciutto or parma ham on top to cover the meat. Press down firmly then fold over any overhangingsides to neaten up.
Heat a frying pan over a medium heat, add a knob of butter and a drizzle ofolive oil. Add 2 escalopes to the pan and fry for about 2minutes on each side, or until golden brown.
When done, remove to a plate and cover with foil to keep warm. Continue to fry the remaining escalopes in the same way, adding a drizzle more oil to the pan if needed.
Quite unnecessarily, I used to pin the Parma ham to the escalope with a toothpick for ages, until I discovered theParma ham sticks to the escalope all by itself during the cooking process.
Once all the escalopes are cooked and being kept warm, put the pan back on the heat, add themarsala (if you don’t have marsala or don’t want to use marsala then you can just use chicken stock) and simmer for 1 minute, add the stock and simmer for a further couple of minutes to reduce. With a wooden spoon mix in all those sticky brown bits from the bottom of the pan. You should end up with asweet, glossy sauce.
Drain off any juice that may have accumulated from the resting escalopes and add to the sauce. Squeeze some lemon into the sauce or, alternatively, serve withlemonwedges on the side. Spoon the sauce over the Pork Saltimbocca and serve with a salad, pasta or polenta.
Any leftovertasty little morsels also work great in a bread roll.
Pork Saltimbocca is classed as a family favourite meal, whichmeans all four of my kids (including parents) love this dish. Not an easy task at the best of times!
Shouldyou try this recipe, let meknow what you think!
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5 from 9 votes
Pork Saltimbocca
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
These tasty little morsels of pork won't be jumping but flying off your plate straight into your mouth. This is definitely a recipe you should keep up your sleeve when feeling like something uncomplicated but totally yummy.
Course:Dinner
Cuisine:Italian
Servings: 6
Calories: 298 kcal
Author: Gillian Thompson
Ingredients
- 800gpork tenderloin
- 16sage leavesfresh (optional)
- 150gParma ham or Prosciuttoenough to cover each escalope
- 1tbspunsalted butter
- 2-3tspolive oil
- 100mlMarsala (optional)or can replace with 150ml chicken stock instead)
- 50mlChicken stock
- squeeze of lemon
- freshly ground black pepper
- Thymea couple of sprigs
Instructions
Slice your tenderloin into medallions about half an inch thick. Lay the escalopes, a couple at a time, on a chopping board and place a sheet of cling film over the top.
Flatten the escalopes with a rolling pin or use your fist, until they are about 5mm thick.
Season both sides of the flattened pork with a little black pepper - no salt, the prosciutto or parma ham will provide enough salt.
Lay a couple of sage leaves (if using) flat on each escalope, then place a piece of prosciutto or parma ham on top to cover the meat and press down firmly.
Fold over any overhanging sides to neaten up.
Heat a frying pan over a medium heat and add a knob of butter and a drizzle of olive oil.
Add 2 or 3 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
When done, remove to a plate and cover with foil to keep warm.
Continue to fry the remaining escalopes in the same way, adding a drizzle more oil to the pan if needed.
Once all the escalopes are cooked and being kept warm, put the pan back on the heat, add the marsala (if using) and simmer for 1 minute.
Add the stock and simmer for a further couple of minutes to reduce, scraping up all the tasty sticky bits at the bottom of the pan. Until you have a sweet, glossy sauce.
Drain off any juice that may have accumulated from the resting escalopes and add to the sauce. Add a squeeze of lemon to the sauce or, alternatively, serve with some wedges on the side.
Serve the saltimbocca with the sauce spooned over and accompanied with a summery salad, pasta or polenta.
Nutrition Facts
Pork Saltimbocca
Amount Per Serving
Calories 298Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 108mg36%
Sodium 247mg11%
Potassium 582mg17%
Protein 30g60%
Vitamin A 85IU2%
Calcium 12mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
