Pork Saltimbocca
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Pork Saltimbocca
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 337 |
| pro | 45 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 0 |
| chol | 119 mg |
| sodium | 575 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 14 |
| vit A | 1 |
| vit C | 3 |
| folate | 7 |
In Italian, saltimbocca means “to jump in the mouth,” which accurately describes this recipe. It most often features veal, but is delicious using pork.
Ingredients
Preparation
Cut pork into 8 pieces. Between plastic wrap and using flat side of mallet, pound each piece to 1/4-inch (5 mm) thickness. Sprinkle each with pepper; top each with 1 slice prosciutto. Place 1 sage leaf on prosciutto at short end; roll up crosswise and secure with wooden pick. Place in bowl. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Sprinkle rolls with flour, tossing to coat. In large skillet, heat oil over medium-high heat. Shaking off excess flour, sear rolls on all sides until golden brown, about 3 minutes. Transfer to plate.
Drain fat from pan. Pour in stock and Marsala; bring to boil, scraping up browned bits. Return rolls to pan, cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 3 minutes. Transfer to platter; remove picks.
Boil liquid until reduced to 1/3 cup (75 mL), about 3 minutes. Strain over rolls. Sprinkle with chives.
Sprinkle rolls with flour, tossing to coat. In large skillet, heat oil over medium-high heat. Shaking off excess flour, sear rolls on all sides until golden brown, about 3 minutes. Transfer to plate.
Drain fat from pan. Pour in stock and Marsala; bring to boil, scraping up browned bits. Return rolls to pan, cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 3 minutes. Transfer to platter; remove picks.
Boil liquid until reduced to 1/3 cup (75 mL), about 3 minutes. Strain over rolls. Sprinkle with chives.
Source : Canadian Living Magazine: February 2008
- Keywords : Main Course; Pork; Parsley; Prosciutto; Pan Fry;
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