Lunch / Dinner
Pork Saltimbocca with Sherry Sauce
Often overlooked and underused, yet perfect in every way, pork tenderloin is the Cinderella of the food world. It’s tender, flavorful, a breeze to work with, and cooks in a snap, too.
Saltimbocca [sahl-tihm-BOH-kuh] is a Roman specialty meaning “jump in the mouth.” And with just one bite of this incredible dish, you’ll definitely want it to. Typically made with veal, plus prosciutto, sage, and fortified wine, pork tenderloin is easier to find and a great stand-in for veal. Not only is it an ultra-tender cut, it’s perfect for pounding into cutlets, and easily takes on saltimbocca’s bold flavors.
OFF HEAT, STIR IN:
Test Kitchen Tip
To keep from shredding the pieces of meat, pound the medallions in a resealable plastic bag with a teaspoon of water inside.
Slice tenderloin into six 1-inch-thick pieces. Pound each piece with a meat mallet into ½-inch-thick medallions; season with salt and pepper and dredge in flour.
Heat oil in a sauté pan over medium. Add prosciutto and cook until crisp, 3–4 minutes; transfer to a paper-towel-lined plate. Add medallions to pan and cook until browned, 2 minutes per side; transfer to a plate.
Add mushrooms to pan and cook until they release their liquid and it evaporates, 5–6 minutes. Stir in garlic; cook 1 minute.
Deglaze pan with sherry and broth, scraping up any brown bits; bring to a boil. Cook until liquid is reduced by half, about 3 minutes.
Off heat, stir in butter and sage until sauce is emulsified. Return medallions to pan, tossing to coat with sauce. Serve medallions with sauce; garnish with prosciutto.
To give the medallions a crust and to add body to the sauce, lightly dredge the pork in flour.
Adding cold butter at the end (called mounting) thickens the sauce and adds flavor.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 143mg 47%
Sodium 690mg 28%
Carbs 9g 3%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.