WEEKDAYS 1e|12c|p

Michael Symon's Pork Saltimbocca

Pork Saltimbocca Michael Symon
Rolled Pork with Prosciutto and Sage
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Pork Saltimbocca Recipe: Saltimbocca typically consists of rolled pieces of meat or poultry with prosciutto and sage.
share
ingredients
  • Pantry Ingredients:
  • 1/2 cup All-Purpose Flour
  • Salt and Pepper to taste
  • 1/2 cup Water
  • Olive Oil
  • Five Ingredients:
  • 6  2-ounce pieces Pork Tenderloin (pounded to a 1/4-inch thickness)
  • 2 ounces sliced Prosciutto
  • 6 Sage leaves
  • 2 tablespoons whole Unsalted Butter
  • 4 cups Arugula
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Olive Oil
    Heat a 12-inch sauté pan over medium high heat and add a few tablespoons olive oil.
  • 2
    6  2-ounce pieces Pork Tenderloin (pounded to a 1/4-inch thickness)
    6 Sage leaves
    2 ounces sliced Prosciutto
    1/2 cup All-Purpose Flour
    Salt and Pepper to taste
    1/2 cup Water
    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 then dredge the pork in the flour. Add it to the pan and cook for 1 to 2 minutes per side. Deglaze the pan with water and scrape all of the tasty bits off the bottom with a wooden spoon, reducing the liquid by half. Check the seasoning here, adding more salt and pepper is necessary.
  • 3
    2 tablespoons whole Unsalted Butter
    4 cups Arugula
    Arrange the pork on a platter. Remove the pan from the heat 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.

    Helpful Tips:
    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’re gluten-free, you can dredge the pork in rice flour, or skip the flour all together.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes