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Saltimbocca-style Pork

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PREP TIME
20 min
COOKING TIME
105 min
TOTAL TIME
155 min
SERVINGS
2 servings
Dinner Italian
Saltimbocca-style Pork
Ingredients
  • 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
  • 2/3 cup dry white wine
  • 1 tablespoon butter
  • chopped pork trimmings (optional)
  • 1 cup homemade or low-sodium chicken broth
  • 1/2 cup water, or as needed
  • 1 teaspoon unflavored gelatin
Instructions
1
Begin by carefully removing the silvery membrane from the surface of the tenderloin using a sharp knife. Set aside the trimmings for later use.
2
Then, take the tenderloin and trim off any small 'head' pieces where there is a natural separation. This step is entirely optional, but it will help you achieve a more even cut.
3
Next, divide the tenderloin in half crosswise to create 2 equal portions. Cut each portion lengthwise in half to make a total of 4 pieces. Place these pieces in a bowl and refrigerate while you prepare the sauce.
4
Now, take the reserved trimmings and chop them very finely. In a separate pot, melt butter over medium-high heat until it reaches a rich, caramelized brown color - approximately 4-5 minutes.
5
Add the broth and gelatin to the pot, stirring until they are fully incorporated. Then, stir in water and continue cooking over medium or medium-low heat at a low simmer until the liquid has reduced by half, taking around 1 1/2 hours. If necessary, add more water to prevent the mixture from reducing too quickly.
6
Place each pork section between two pieces of plastic wrap and gently pound it to a thickness of about 1/4 to 1/8 inch. Remove the top sheet of plastic wrap and flip each piece over. Sprinkle both sides generously with salt and pepper, then dust lightly with about 2 teaspoons of flour. Flip the pieces back over and sprinkle only with black pepper.
7
Press 3 sage leaves onto the surface of each pork piece, followed by a layer of prosciutto strips that have been cut or torn to fit. A bit of overlap is perfectly fine.
8
Cover the pork pieces with plastic wrap and pound them very lightly to ensure the prosciutto sticks securely. Transfer the pork pieces to a plate and refrigerate until chilled, at least 30 minutes.
9
Next, strain the pork broth into a separate bowl.
10
Then, place a skillet over high heat and add olive oil. When the oil is hot and shimmering, carefully place the pork pieces in the oil with their prosciutto sides down. Cook for about 3 minutes, then carefully flip them over and cook for another minute.
11
Remove the skillet from heat and transfer the pork pieces to warm serving plates.
12
Blot any excess oil from the skillet with paper towels. Add wine and pork broth to the skillet, then cook over high heat until the mixture thickens and reduces by about half - approximately 4-5 minutes.
13
Finally, spoon hot sauce over the pork sections and serve immediately.