Rolled Pork with Prosciutto and Sage
Michael Symon's Pork Saltimbocca
- Pantry Ingredients:
- 1/2 cup All-Purpose Flour
- Salt and Pepper to taste
- 1/2 cup Water
- Olive Oil
- 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
- Heat a 12-inch sauté pan over medium high heat and add a few tablespoons olive oil.
- 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.
- 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.