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.
Makes
2 servings
Total Time
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Ingredients
SLICE:
HEAT:
ADD:
DEGLAZE:
OFF HEAT, STIR IN:
Test Kitchen Approved
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, 3–4minutes; 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, 5–6minutes. 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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 532
% Daily Value*
Total Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 143mg 47%
Sodium 690mg 28%
% Daily Value*
Carbs 9g 3%
Fiber 1g 4%
Protein 45g
*Percent Daily Values are based on a 2,000 calorie diet.
Reviews ()
★★★★★
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Statistics
Statistics
Average: 5.00
Standardized Average: 5.00
This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. The average rating of all the recipes on this site is 74.01. If we pin the population average to 3 (define 3 as the new 74.01) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is 5.00. This number is useful in that it accounts for how different people have different interpretations of the rating system.
Median: 5
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Mode: 5
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Standard Deviation: None
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There is no standard deviation for this recipe because it has fewer than 2 ratings so far.
★★★★★
This turned out fabulous! My significant other kept raving about it, saying it was restaurant quality! Because of stomach issues, I didn't use pepper or sage, and I didn't have prosciutto so I used real bacon. It looks great too. As well as being very tasty.
