Pork Saltimbocca

12 mins
Serves 6
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Directions

  1. 1Cut a pork tenderloin into slices and pound it very thinly, about 1/4 inch thick.
  2. 2Cut a pork tenderloin into slices and pound it very thinly, about 1/4 inch thick.
  3. 3Cut a pork tenderloin into slices and pound it very thinly, about 1/4 inch thick.
  4. 4Salt on both sides, put a sage leaf on each cutlet, and then place a small piece of prosciutto, pushing it in to make sure it sticks.
  5. 5Salt on both sides, put a sage leaf on each cutlet, and then place a small piece of prosciutto, pushing it in to make sure it sticks.
  6. 6Salt on both sides, put a sage leaf on each cutlet, and then place a small piece of prosciutto, pushing it in to make sure it sticks.
  7. 7Dredge lightly in flour (gluten-free Bob's Red Mill 1 to 1 flour or all-purpose flour).
  8. 8Dredge lightly in flour (gluten-free Bob's Red Mill 1 to 1 flour or all-purpose flour).
  9. 9Dredge lightly in flour (gluten-free Bob's Red Mill 1 to 1 flour or all-purpose flour).
  10. 10Heat a pan up and add avocado oil or neutral oil, bring to a high heat.
  11. 11Heat a pan up and add avocado oil or neutral oil, bring to a high heat.
  12. 12Heat a pan up and add avocado oil or neutral oil, bring to a high heat.
  13. 13Once hot, add the cutlets presentation side down (prosciutto side down) and flip after 2 minutes once they're nice and crispy.
  14. 14Once hot, add the cutlets presentation side down (prosciutto side down) and flip after 2 minutes once they're nice and crispy.
  15. 15Once hot, add the cutlets presentation side down (prosciutto side down) and flip after 2 minutes once they're nice and crispy.
  16. 16Cook for another 2 to 3 minutes until crispy and brown and remove from the pan.
  17. 17Cook for another 2 to 3 minutes until crispy and brown and remove from the pan.
  18. 18Cook for another 2 to 3 minutes until crispy and brown and remove from the pan.
  19. 19In the same pan over medium heat, deglaze with 1/2 cup of white wine, add sage leaves, and then once that’s reduced by half, add in about 3 to 4 tablespoons of cold butter.
  20. 20In the same pan over medium heat, deglaze with 1/2 cup of white wine, add sage leaves, and then once that’s reduced by half, add in about 3 to 4 tablespoons of cold butter.
  21. 21In the same pan over medium heat, deglaze with 1/2 cup of white wine, add sage leaves, and then once that’s reduced by half, add in about 3 to 4 tablespoons of cold butter.
  22. 22This will help emulsify the sauce and make it creamy.
  23. 23This will help emulsify the sauce and make it creamy.
  24. 24This will help emulsify the sauce and make it creamy.
  25. 25Season and pour over the pork.
  26. 26Season and pour over the pork.
  27. 27Season and pour over the pork.

Ingredients

  • 1 lb pork tenderloin
  • 1 lb pork tenderloin
  • 1 lb pork tenderloin
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 24 sage leaves
  • 24 sage leaves
  • 24 sage leaves
  • 8 slices thinly sliced prosciutto
  • 8 slices thinly sliced prosciutto
  • 8 slices thinly sliced prosciutto
  • 0.5 cup gluten free flour
  • 0.5 cup gluten free flour
  • 0.5 cup gluten free flour
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 3 tbsp cold butter, cubed
  • 3 tbsp cold butter, cubed
  • 3 tbsp cold butter, cubed

Equipment

knifemeat pounderbaking sheetfrying panmeasuring cupsmeasuring spoons