Pork Saltimbocca literally means “jump into the mouth”, which pretty much guarantees these tasty little morsels of pork will be flying off your plate straight into your mouth!
Pork Saltimbocca
Some of the tastiest dishes really are the simplest and this is definitely a recipe you should keep up your sleeve when feeling like something uncomplicated but totally yummy.
Saltimbocca is a Roman dish, traditionally made with veal. However, I find pork makes a great replacement because I don’t always feel comfortable buying veal. I buy a long strip of pork tenderloin which I slice into medallions and pound flat with a rolling pin. This is a great way of making a little meat go further.
Method:
- Slice your tenderloin into medallions about half an inch thick. Cut the on an angle so you get longer slices.
- Lay the escalopes, a couple at a time, on a chopping board and place a sheet of cling film over the top.
- Flatten the escalopes with a rolling pin (or use your fist) until they are about 5mm thick.
- Season both sides of the flattened pork with a little black pepper. No need for salt, the prosciutto or parma ham will provide enough.
- Lay a couple of sage leaves flat on each escalope (sage is optional, most my kids pick it out so I don’t always include it), then place a piece of prosciutto or parma ham on top to cover the meat. Press down firmly then fold over any overhanging sides to neaten up.
Quite unnecessarily, I used to pin the Parma ham to the escalope with a toothpick for ages, until I discovered the Parma ham sticks to the escalope all by itself during the cooking process.
Once all the escalopes are cooked and being kept warm, put the pan back on the heat, add the marsala (if you don’t have marsala or don’t want to use marsala then you can just use chicken stock) and simmer for 1 minute, add the stock and simmer for a further couple of minutes to reduce. With a wooden spoon mix in all those sticky brown bits from the bottom of the pan. You should end up with a sweet, glossy sauce.
Drain off any juice that may have accumulated from the resting escalopes and add to the sauce. Squeeze some lemon into the sauce or, alternatively, serve with lemon wedges on the side. Spoon the sauce over the Pork Saltimbocca and serve with a salad, pasta or polenta.
Any leftover tasty little morsels also work great in a bread roll.
Pork Saltimbocca is classed as a family favourite meal, which means all four of my kids (including parents) love this dish. Not an easy task at the best of times!
Should you try this recipe, let me know what you think!
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gx
- 800 g pork tenderloin
- 16 sage leaves fresh (optional)
- 150 g Parma ham or Prosciutto enough to cover each escalope
- 1 tbsp unsalted butter
- 2-3 tsp olive oil
- 100 ml Marsala (optional) or can replace with 150ml chicken stock instead)
- 50 ml Chicken stock
- squeeze of lemon
- freshly ground black pepper
- Thyme a couple of sprigs
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Slice your tenderloin into medallions about half an inch thick. Lay the escalopes, a couple at a time, on a chopping board and place a sheet of cling film over the top.
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Flatten the escalopes with a rolling pin or use your fist, until they are about 5mm thick.
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Season both sides of the flattened pork with a little black pepper - no salt, the prosciutto or parma ham will provide enough salt.
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Lay a couple of sage leaves (if using) flat on each escalope, then place a piece of prosciutto or parma ham on top to cover the meat and press down firmly.
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Fold over any overhanging sides to neaten up.
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Heat a frying pan over a medium heat and add a knob of butter and a drizzle of olive oil.
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Add 2 or 3 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
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When done, remove to a plate and cover with foil to keep warm.
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Continue to fry the remaining escalopes in the same way, adding a drizzle more oil to the pan if needed.
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Once all the escalopes are cooked and being kept warm, put the pan back on the heat, add the marsala (if using) and simmer for 1 minute.
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Add the stock and simmer for a further couple of minutes to reduce, scraping up all the tasty sticky bits at the bottom of the pan. Until you have a sweet, glossy sauce.
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Drain off any juice that may have accumulated from the resting escalopes and add to the sauce. Add a squeeze of lemon to the sauce or, alternatively, serve with some wedges on the side.
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Serve the saltimbocca with the sauce spooned over and accompanied with a summery salad, pasta or polenta.
Love to have this recipe for Facebook.
Hi Bonny,
Please feel free to share to your FB page. You can just click the FB icon at the beginning of the post or just copy and paste the url.
Regards, Gillian
I’ve had the veal version, but your pork version sounds great. Can’t wait for BBQ season – these would be so good on the grill!
Oh me too, these would work on the BBQ too minus the sauce.
Hah! With a recipe that literally means “Jump into the mouth!” how could anyone resist? Your photos are gorgeous, too!
Thank you so much Liz. They have such a cute name don’t they!
I’ve never cooked pork tenderloin like this, but it looks delicious!
Thanks, we make this very often, so simple and goes a long way.
Oooh this looks good. I too avoid veal so I’ve never tried saltimbocca – what a good idea to use pork. I love sage and sauteed pork chops so I bet this will be a new favorite!
Thanks Jennie, yes give them a go, they are so tasty.
Love the money saving shortcut, awesome! And I’m pretty sure these would definitely jump right into my mouth – salty, tasty pork goodness!
Thank you Debra 🙂
I love having a simple but super delicious recipe up my sleeve! this one is fantastic!
Everyone should have a few of these up their sleeve for sure 🙂
This looks so good! I would be happy for your pork dish to jump into my mouth anytime. You are right, often the simple dishes are the best tasting.
Thanks Sara, glad you agree 🙂
I used to work at an Italian restaurant and the saltimboca was one of my favorites! We did it as veal or chicken. But the flavors are so great, I’m sure pork would be delicious!
Thanks Ashley, yes I should also try them with chicken, had never thought of doing that. Good idea!
You make these sound so good!! Loving the flavors!
Thanks Jehan & thanks for stopping by. 🙂
My mouth is watering, these look fantastic!!
Thank you Chris 🙂
Saltimbocca is one of those dishes I always order on a menu. I adore the combination of sage and parma ham with pork. Bookmarked to make later.
not a huge pork lover, but these being thinner than a chop sound very nice. Like the idea of them in a seeded bun
ps over from #cookblogshare
Thanks Elaine, I prefer these to a meaty pork chop too.
Oh this needs to go on my meal plan it looks and sounds delicious! Thank you for sharing with #CookBlogShare x
Thank you Kirsty, i’m sure you’ll love it.
A great way to enjoy pork tenderloin, and without too much fuss. Would make an ideal barbecue lunch.
It’s a great name with a self-fulfilling prophecy! ❤️
ha ha, so true 🙂
This dish sounds and looks absolutely delicious! Love how simple it is, too!
This dish looks too good, the pork for one looks packed with many delicious flavors and it looks so tasty, I’m drooling a bit!
It is tasty Erren 🙂
The flavors here are on point. Pork saltimbocca is a favorite. It is what I order when I go to a local upscale restaurant.
Thank you Amanda. 🙂
What a fab recipe – I really want this right now! Love how easy peasy this is too 🙂 Eb x
Thank you Eb. Well it’s dead easy so no reason you can’t have it tonight 🙂
These look so delicious! I love the idea of eating them in a bun like a burger. It’s definitely something I need to try with my kids.
Thanks Corina, the burger bun trick goes down a treat.