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Pork Saltimbocca

March 25, 2017 By Gillian Thompson 41 Comments

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Pork Saltimbocca literallyΒ means “jump into the mouth”, whichΒ pretty much guarantees these tasty little morsels of pork will be flyingΒ off your plate straight into your mouth!

pork saltimbocca from above

Pork SaltimboccaΒ 

Some of the tastiest dishes really are the simplest and this isΒ 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. Β However, Β I find pork makes a great replacement because I don’t always feel comfortable buying veal. Β I buy a long strip of pork tenderloin which IΒ 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. Β Cut the on anΒ angle so you get longer slices.
  • Β 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 aΒ rolling pin (or use your fist) until they are about 5mm thick.
  • Season both sides of the flattened porkΒ with aΒ little black pepper. Β No need for salt, Β 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 aΒ piece of prosciutto or parma ham on top to cover the meat. Press down firmly then fold over any overhangingΒ sides to neaten up.
pork saltimbocca flatten with rolling pin
pork saltimbocca season with pepper and sage
pork saltimbocca ready to cook in tray portrait

pork saltimbocca ready to cook in tray
pork saltimbocca ready to cook

Β Heat a frying pan over a medium heat, add a knob of butter and a drizzle ofΒ olive oil. Β Add 2 escalopes to the pan and fry for about 2Β minutes on each side, or until golden brown.
pork saltimbocca in frying pan
When done, remove to a plate and cover with foil to keep warm. Continue to fry the remaining escalopes in the same way, adding a drizzle more oil to the pan if needed.

Quite unnecessarily, I used to pin the Parma ham to the escalope with a toothpick for ages, until I discovered theΒ 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 theΒ 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 aΒ 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 withΒ lemonΒ wedges on the side. Β Spoon the sauce over the Pork Saltimbocca and serve with a salad, pasta or polenta.
pork saltimbocca pin

Any leftoverΒ tasty little morsels also work great in a bread roll.

pork saltimbocca in a roll

Pork Saltimbocca is classed as a family favourite meal, whichΒ means all four of my kids (including parents) love this dish. Not an easy task at the best of times!

ShouldΒ you try this recipe, let meΒ know what you think!

Sharing is caring! If you like this recipe share it with your friends.

Have aΒ question or comment? Drop me a line below.

Feeling generous? Give it a star rating.

P.S. Don’t forget you can follow me onΒ INSTAGRAMΒ  for behind the scenes action or PINTEREST for lots more recipe inspiration!

gx

 

5 from 9 votes
pork saltimbocca from above
Print
Pork Saltimbocca
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
These tasty little morsels of pork won't be jumping but flying off your plate straight into your mouth. This is definitely a recipe you should keep up your sleeve when feeling like something uncomplicated but totally yummy.
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 298 kcal
Author: Gillian Thompson
Ingredients
  • 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
Instructions
  1. 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.
  2. Flatten the escalopes with a rolling pin or use your fist, until they are about 5mm thick.
  3. Season both sides of the flattened pork with a little black pepper - no salt, the prosciutto or parma ham will provide enough salt.
  4. 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.

  5. Fold over any overhanging sides to neaten up.
  6. Heat a frying pan over a medium heat and add a knob of butter and a drizzle of olive oil.
  7. Add 2 or 3 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
  8. When done, remove to a plate and cover with foil to keep warm.
  9. Continue to fry the remaining escalopes in the same way, adding a drizzle more oil to the pan if needed.
  10. 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.
  11. 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.
  12. 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.
  13. Serve the saltimbocca with the sauce spooned over and accompanied with a summery salad, pasta or polenta.
Nutrition Facts
Pork Saltimbocca
Amount Per Serving
Calories 298 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 108mg36%
Sodium 247mg11%
Potassium 582mg17%
Protein 30g60%
Vitamin A 85IU2%
Calcium 12mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Dinners, Family Favourites Tagged With: easy, Hong Kong, lessthan30minutemeal, pork, recipe, saltimbocca

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Comments

  1. Bonny. Sovereign says

    January 31, 2017 at 5:18 am

    Love to have this recipe for Facebook.

    Reply
    • Gillian Thompson says

      January 31, 2017 at 6:57 am

      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

      Reply
  2. jacquee | i sugar coat it! says

    March 26, 2017 at 8:14 pm

    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!

    Reply
    • Gillian Thompson says

      March 26, 2017 at 9:35 pm

      Oh me too, these would work on the BBQ too minus the sauce.

      Reply
  3. Liz @ I Heart Vegetables says

    March 26, 2017 at 10:14 pm

    Hah! With a recipe that literally means “Jump into the mouth!” how could anyone resist? Your photos are gorgeous, too!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 10:05 am

      Thank you so much Liz. They have such a cute name don’t they!

      Reply
  4. Cricket Plunkett says

    March 26, 2017 at 10:42 pm

    I’ve never cooked pork tenderloin like this, but it looks delicious!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 10:04 am

      Thanks, we make this very often, so simple and goes a long way.

      Reply
  5. Jennie Durren says

    March 26, 2017 at 11:35 pm

    5 stars
    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!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 10:04 am

      Thanks Jennie, yes give them a go, they are so tasty.

      Reply
  6. Debra. C. says

    March 27, 2017 at 12:58 am

    5 stars
    Love the money saving shortcut, awesome! And I’m pretty sure these would definitely jump right into my mouth – salty, tasty pork goodness!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 10:03 am

      Thank you Debra πŸ™‚

      Reply
  7. Valentina says

    March 27, 2017 at 11:08 am

    5 stars
    I love having a simple but super delicious recipe up my sleeve! this one is fantastic!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 1:48 pm

      Everyone should have a few of these up their sleeve for sure πŸ™‚

      Reply
  8. sara | belly rumbles says

    March 27, 2017 at 11:55 am

    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.

    Reply
    • Gillian Thompson says

      March 27, 2017 at 1:48 pm

      Thanks Sara, glad you agree πŸ™‚

      Reply
  9. Ashley - Forking Up says

    March 27, 2017 at 12:37 pm

    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!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 1:47 pm

      Thanks Ashley, yes I should also try them with chicken, had never thought of doing that. Good idea!

      Reply
  10. Jehan Hale says

    March 27, 2017 at 1:10 pm

    You make these sound so good!! Loving the flavors!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 1:47 pm

      Thanks Jehan & thanks for stopping by. πŸ™‚

      Reply
  11. Chris Waghorn says

    March 27, 2017 at 1:18 pm

    5 stars
    My mouth is watering, these look fantastic!!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 1:46 pm

      Thank you Chris πŸ™‚

      Reply
  12. Bintu - Recipes From A Pantry says

    March 27, 2017 at 4:07 pm

    5 stars
    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.

    Reply
  13. Elaine Livingstone says

    March 28, 2017 at 3:38 pm

    not a huge pork lover, but these being thinner than a chop sound very nice. Like the idea of them in a seeded bun

    Reply
    • Elaine Livingstone says

      March 28, 2017 at 3:39 pm

      ps over from #cookblogshare

      Reply
    • Gillian Thompson says

      March 28, 2017 at 6:36 pm

      Thanks Elaine, I prefer these to a meaty pork chop too.

      Reply
  14. Kirsty Hijacked By Twins says

    March 28, 2017 at 4:21 pm

    Oh this needs to go on my meal plan it looks and sounds delicious! Thank you for sharing with #CookBlogShare x

    Reply
    • Gillian Thompson says

      March 28, 2017 at 6:35 pm

      Thank you Kirsty, i’m sure you’ll love it.

      Reply
  15. Helen @ Fuss Free Flavours says

    March 28, 2017 at 7:01 pm

    5 stars
    A great way to enjoy pork tenderloin, and without too much fuss. Would make an ideal barbecue lunch.

    Reply
  16. Christine says

    March 28, 2017 at 8:28 pm

    It’s a great name with a self-fulfilling prophecy! ❀️

    Reply
    • Gillian Thompson says

      March 28, 2017 at 9:02 pm

      ha ha, so true πŸ™‚

      Reply
  17. Marsha | Marsha's Baking Addiction says

    March 28, 2017 at 8:47 pm

    5 stars
    This dish sounds and looks absolutely delicious! Love how simple it is, too!

    Reply
  18. Erren says

    March 28, 2017 at 9:50 pm

    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!

    Reply
    • Gillian Thompson says

      March 29, 2017 at 12:19 pm

      It is tasty Erren πŸ™‚

      Reply
  19. Amanda says

    March 28, 2017 at 10:27 pm

    5 stars
    The flavors here are on point. Pork saltimbocca is a favorite. It is what I order when I go to a local upscale restaurant.

    Reply
    • Gillian Thompson says

      March 29, 2017 at 12:19 pm

      Thank you Amanda. πŸ™‚

      Reply
  20. Eb Gargano / easypeasyfoodie.com says

    March 30, 2017 at 6:52 pm

    What a fab recipe – I really want this right now! Love how easy peasy this is too πŸ™‚ Eb x

    Reply
    • Gillian Thompson says

      March 31, 2017 at 2:38 pm

      Thank you Eb. Well it’s dead easy so no reason you can’t have it tonight πŸ™‚

      Reply
  21. Corina says

    April 1, 2017 at 12:04 am

    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.

    Reply
    • Gillian Thompson says

      April 2, 2017 at 2:34 am

      Thanks Corina, the burger bun trick goes down a treat.

      Reply

Trackbacks

  1. Kids' Favourite Recipes + Tips to get them Eating! Fab Food 4 All says:
    March 30, 2017 at 9:52 pm

    […] Pork Saltimboca – Gillian’s Kitchen […]

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Hello! Thank you for stopping by. I'm Gillian, a Lancashire born, Yorkshire bred mum of four, currently living in Hong Kong. An obsessive foodie with a serious affliction of wanderlust. I love travelling, cooking and baking, food photography and hiking in the nearby jungly hills with our dog, George. Read More…

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