Pork Saltimbocca Pork Saltimbocca

Pork Saltimbocca Image by: Pork Saltimbocca Author: Canadian Living

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



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.

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
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Pork Saltimbocca