In Italian, saltimbocca means “to jump in the mouth,” which accurately describes this recipe. It most often features veal, but is delicious using pork.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2008
- 1 1/2 lb boneless pork loin
- 1/2 teaspoon pepper
- 8 prosciutto
- 8 sage leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 2/3 cups sodium-reduced chicken stock
- 1/3 cup Marsala wine
- 1 tablespoon finely chopped fresh chive
- 1 tablespoon finely chopped fresh parsley
MethodCut 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.
Nutritional facts Per serving: about
- Sodium 575 mg
- Protein 45 g
- Calories 337.0
- Total fat 12 g
- Cholesterol 119 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
- Iron 14.0
- Folate 7.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 3.0