Pork Saltimbocca

Pork Saltimbocca


1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine

1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin


Trimming the Pork
1. Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation. Reserve. (This can be made into a small fifth portion or used to make the sauce.)
2. Cut tenderloin in half crosswise, cutting a little closer to the thicker side to ensure two equally portioned pieces.
3. Cut each half lengthwise in half to make 4 pieces.
4. Transfer to a bowler plate; refrigerate while you start the sauce.

Prepare the Sauce
1. Chop the reserved trimmings very fine.
2. Melt butter in a pot over medium-high heat.
3. Add the chopped trimmings and heat until caramelized and nicely browned. (4 or 5 minutes).
4. Stir in broth and gelatin.
5. Stir in water.
6. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.

Preparing the Meat
1. Place pork sections between two pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick.
2. Remove top sheet of plastic wrap and turn each piece over.
3. Sprinkle generously with salt and pepper.
4. Dust very lightly with about 2 teaspoons flour.
5. Flip back over; sprinkle with black pepper only.
6. Press 3 sage leaves onto surface of each piece of pork.
7. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
8. Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork.
9. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.

Back to the Sauce
1. Strain pork broth into a bowl.

Cook the Meat
1. Place a new skillet over high heat; add olive oil.
2. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes.
3. Carefully turn pieces and cook another minute.
4. Remove skillet from heat. Transfer pork to warm serving plates.

Finish the Sauce
1. Blot excess oil from skillet with paper towels.
2. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
3. Salt to taste.

Spoon hot sauce over pork sections. Garnish with more sage if desired.

Try with Chicken or Veal. Just make the exact same way.

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