Recipe: Appetizing Pork Saltimbocca

Pork Saltimbocca. Season the pork with salt and pepper. 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. Asked why he uses pork in his saltimbocca (a Roman dish prepared with veal, prosciutto and sage), Jimmy Bannos Jr. responds, "Because pork is better." When he fries the pork, he uses a spatula to.

Pork Saltimbocca literally means "jump into the mouth", which pretty much guarantees these tasty little morsels of pork will be flying off your plate straight into your mouth! While most people think of veal when they think of saltimbocca, we opt for more widely available (and cheaper) pork tenderloin here. Not only is tenderloin easy to find, it's also extremely tender and goes well with just about anything. You can cook Pork Saltimbocca using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pork Saltimbocca

1. You need 200 grams of pork cutlets.
2. Prepare 50 grams of prosciutto.
3. Prepare 8 small of pieces of cheese (asiago, provolone, romano, ...).
4. Prepare 1 tbsp of olive oil.
5. It's 1/4 cup of dry white wine.
6. You need 1 of salt & pepper to taste.
7. You need 2 tsp of dried sage or 8 fresh leaves.
8. It's 2 tsp of small capers (optional).

Generously grind pepper on both sides of the prosciutto wrapped pork chop. Heat two tablespoons of butter in a large cast iron skillet over medium high heat; add the pork chops. The prosciutto should be golden brown and slightly crispy. Pork Saltimbocca alla Romana This pork saltimbocca will jump in your mouth!

Pork Saltimbocca instructions

1. Preheat oven to 200º C/ 400º F..
2. Oil a medium oven dish, add salt & pepper to taste and one teaspoon of dried sage..
3. Place the pork cutlets. They should be thinly cut, either into 8 small pieces or two long ones..
4. Place the cheese over the pork and cover with the prosciutto..
5. Sprinkle the remaining sage. If using fresh, place the leaves over the prosciutto. You may use toothpicks to fix them together..
6. Add the wine and cappers (if using)..
7. Place in the oven for about 20 to 30 minutes..

Pork tenderloin topped with prosciutto, fontina, and sage makes a tender and quick cooking meal. Finish off the recipe with a white wine pan sauce and serve with sauteed spinach. Arrange several prosciutto slices over each chop. In Italian, saltimbocca means "to jump in the mouth." The flavors in this veal dish do just that. It's typically made with thin cuts of veal and is popular in Italian restaurants.