Pork Saltimbocca

I forget how great of a meat pork is. If cooked right it seals in all the juices which makes the meat really moist and tender. I saw this recipe on The Chew for a simple pork saltimbocca and realized how easy it is to make something so delicious!

Pork Saltimbocca

pork saltimbocca


  • 1/2 cup All-Purpose Flour **
  • Salt and Pepper to taste
  • 1/2 cup Water
  • 3 tablespoons Olive Oil
  • 6  2-ounce pieces Pork Tenderloin (pounded to a 1/4-inch thickness) **
  • 2 ounces sliced Prosciutto
  • 6 sage leaves
  • 2 tablespoons butter
  • 4 cups arugula


Place a large piece of plastic wrap on a cutting board and lay the pork on top. Place 1 sage leaf on each piece of pork and top with a slice of prosciutto. Cover with another piece of plastic wrap and lightly pound. Season the pork and the flour with salt and pepper and dredge the pork in flour.

Heat a 12-in saute pan over medium high heat and add 3 tablespoons of olive oil.  Add the dredged pork to the pan and cook for about 2 minutes per side or until cooked through. Remove pork from the the pan. Deglaze the pan with water and scrape all of the tasty bits off the bottom of the pan with a wooden spoon, reducing the liquid by half. Check the seasoning adding more salt and pepper if necessary.

Remove the pan from the heat, once liquid is reduced, and swirl in the butter. Add the arugula to the pan, and toss until lightly wilted, about 30 seconds. Season with salt and pepper. Spoon over the pork and sprinkle remaining raw arugula over the cooked. Drizzle with olive oil and serve.

1. Ask your butcher to pound the pork for you
2. If your pan gets too hot, add more oil to cool it down
3. If you are gluten-free, you can dredge the pork in rice flour, or skip the flour all together

Recipe source: http://abc.go.com/shows/the-chew/recipes/Pork-Saltimbocca-Michael-Symon


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