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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.

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Ingredients

SLICE:

HEAT:

ADD:

DEGLAZE:

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.

Instructions

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.

Pork-Saltimbocca-with-Sherry-Sauce-Step1

To give the medallions a crust and to add body to the sauce, lightly dredge the pork in flour.

Pork-Saltimbocca-with-Sherry-Sauce-Step2

Adding cold butter at the end (called mounting) thickens the sauce and adds flavor.

Nutritional Facts

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